优质的窖泥是生产高质量浓香型曲酒的基本条件之一。
Quality pit mud is one of the essential factors for quality Luzhou-flavor liquor production.
乳酸是一种重要的有机酸，是浓香型白酒中的呈味物质。
Lactic acid is an important organic acid and flavoring material for Luzhou-flavor liquors.
己酸菌与浓香型白酒中的己酸、己酸乙酯的生成关系密切。
Caproic acid bacteria is closely related to the formation of caproic acid and ethyl caproate in Luzhou-flavor liquor.
本发明适用于清香型、浓香型、酱香型等任何香型的白酒。
The invention is applicable to spirits of any scent type, such as mild, strong, sauce fragrant and the like.
针对浓香型白酒生产中出现的波动，提出了均衡生产的新概念。
The new concept of balance production is put forward in view of the fluctuation in Luzhou-flavour liquor production.
鲁酒整体上可分为浓香型粮食白酒、芝麻香型白酒和大众白酒。
As a whole, Shandong liquors could be divided into Luzhou-flavor grain liquors, sesame-flavor liquors and popular liquors.
介绍了引起浓香型白酒浑浊的各种因素及各种除浊的具体方法和效果。
The factors which cause the turbidity of Luzhou-flavor Liquor and turbidity removal methods are described.
论述了浓香型大曲白酒生产以依附的泥窖质量对酒质质量影响的重要性。
The importance of attached mud cellar quality to the liquor quality in the Luzhou-flavor liquor making is reviewed.
清香型白酒发酵中的酯化机理同浓香型、酱香型等白酒酯化有质的差异。
The esterification mechanism in the fermentation of Fen-flavor liquors differs from esterification in Luzhou-fla vor liquors and Maotai-flavor liquors in nature.
于1988年建厂，是一家生产高、中、低档浓香型和酱香型白酒的企业。
Construction in 1988, is a production of high, medium and low-grade type of Luzhou-and Maotai liquor business.
初步探讨了影响低度浓香型白酒的因素，总结了一些低度酒制作的实践经验。
The factors influencing the production of low-alcohol Luzhou-flavor liquor were discussed.
研究了重铬酸钾比色法检测浓香型白酒发酵糟醅中残余酒精含量的最佳测定条件。
This paper discussed the optimal conditions for the determination of residual alcohol in the fermented mash for Chinese highly-flavored liquor, using potassium bichromate colorimetry.
生产实践证明，选用有机物培养的老窖泥，能够逐步提高浓香型原酒中己酸乙酯含量。
The production practice showed that the selection of organic substances for the culture of aged pit mud could gradually enhance ethyl acetate content in Luzhou-flavor base liquor.
中国老窖以浓香型白酒的发酵窖池为代表，分布广、数量多，窖龄越长，其产酒质量越好。
The fermentation pits of Luzhou-flavour liquor are representatives of Chinese aged pits because of its wide distribution and large quantity.
黄浆水是浓香型曲酒生产过程中产生的副产物，富含酸、酯、醇、醛等酒类所需香味成份。
Yellow serofluid is a by-product during Luzhou style liquor production, which contains a large proportion of flavor components such as acid, ester, alcohol, aldehyde.
将酒类专用颗粒炭应用于低度浓香型白酒除浊中，结果表明，用颗粒炭比粉末炭综合效益更好。
In the precipitate removing of low alcohol Luzhou-flavour liquor, the synthetic result in using pellet active carbon is better than in using dust active carbon.
己酸菌和窖泥与浓香型白酒关系密切，在一定程度上说，是它们在决定着浓香型白酒的质量及风格。
The relations of caproate bacteria and pit mud and Luzhou-flavour liquor is very close, to a certain degree, they decide the quality and flavour of Luzhou-flavour liquor.
为了弄清浓香型白酒酒糟微生物以及发酵能力，通过平板分离得到酵母8株、细菌3株和霉菌4株。
In order to clarify distiller's grains microbes of Luzhou-flavor liquor and fermented ability, 15 microorganisms are isolated by streak plate method. It contains 8 yeast, 3 bacteria and 4 moulds.
主要讲述了浓香型基础酒感官品评的重要性、对评酒的要求、品评技巧以及在品评中应该注意的问题。
Tell the importance of sense organ and judge on strong fragrant basis wine, the requirement on judge wine, skill of judge wine and points for attention in the judgment.
介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施。
The monascus species were introduced to produce screen starter which could then be used in the production of Luzhou-flavor liquors and the application methods were as follows: 1.
窖泥是浓香型白酒功能菌的载体，窖泥老化时，会出现白色团块物质和结晶体，主要成分为乳酸钙和乳酸铁。
The cellular mud is carrier of functional microbes of Luzhou style liquor. The white cluster and crystal which components are calcium lactate and ferric lactate appear in the aged cellular mud.
简述了浓香型白酒的工艺、风格特征及理化检测指标，从原辅料、入窖条件、窖泥、蒸馏方面着重探讨工艺过程中的质量控制。
The production techniques, liquor styles and physiochem ic al indexes determination of Luzhou-flavor liquors were briefly introduced in this paper.
生产试验表明，应用酯化曲能有效地促进窖内发酵体系的生香功能，在保证出酒率的基础上，大幅度地提高浓香型白酒的优质品率。
Production test indicated that the application of esterified starter could effectively improve aroma-producing capability in pit and greatly increase quality product...
浓香型酒和酱香型酒，不仅发酵制酒的工艺各异，而且制曲工艺也不同。由于制曲工艺的不同，因而影响到两大类酒曲中微生物区系的组成。
Manufacture of aromatic liquor differs from that of mellow liquor not only in the technology of fermenting and producing liquor but also in the technology of preparing leaven.
浓香型酒和酱香型酒，不仅发酵制酒的工艺各异，而且制曲工艺也不同。由于制曲工艺的不同，因而影响到两大类酒曲中微生物区系的组成。
Manufacture of aromatic liquor differs from that of mellow liquor not only in the technology of fermenting and producing liquor but also in the technology of preparing leaven.
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