Food and Fermentation Industries >

2011 , Vol. 37 >Issue 07: 126 - 129

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.039

Food and Fermentation Industries

Effects on Main Flavor Compounds Forming by Temperature Controlling in Strong-Flavor Chinese Liquor Fermentation

  • Pu Lan ,
  • Li Lu ,
  • Qiu Shu-yi ,
  • You Ling ,
  • Xie Shan-ci ,
  • Xu De-fu ,
  • Ni Bin ,
  • Shui Liang-yang ,
  • Shen Liang-liang ,
  • Feng Xue-yu
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Online published: 2011-07-25

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Abstract

A new method of temperature control by heat exchange were studied.Comparative test were carried out between the pit installed heat exchanger and the control,and the contents of all flavoring compounds in fermentation material were measured to explore some rules in the proceeding of fermentation,and the quality of crude spirits was also evaluated.The results indicated that controlling temperature by heat exchange was feasible in strong-flavor Chinese liquor fermentation.

Key words： srong-flavor Chinese liquor; fermentation temperature; temperature control; total esters; ethyl caproate; total acids

Cite this article

Pu Lan , Li Lu , Qiu Shu-yi , You Ling , Xie Shan-ci , Xu De-fu , Ni Bin , Shui Liang-yang , Shen Liang-liang , Feng Xue-yu . Effects on Main Flavor Compounds Forming by Temperature Controlling in Strong-Flavor Chinese Liquor Fermentation[J]. Food and Fermentation Industries, 2011 , 37(07) : 126 -129 . DOI: 10.13995/j.cnki.11-1802/ts.2011.07.039

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