A Comparative Study of Three Different Airing Ways of Fermented Grain in Brewing of Luzhou-Flavor Baijiu

Ke Long; Zong Hua Ao; Ying Ying Ma; Jian Gang Yang

doi:10.4028/www.scientific.net/AMM.556-562.127

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 556-562A Comparative Study of Three Different Airing Ways...

A Comparative Study of Three Different Airing Ways of Fermented Grain in Brewing of Luzhou-Flavor Baijiu

Abstract:

Airing on-field, airing on-bed and airing on-machine are the usual way on production of Luzhou-flavor liquor. The essay makes a brief introduction about the three airing ways, at the same time it researches the effect of different airing ways on fermented grains and pits fermentation. As the way of mechanization airing, the machine of airing absolutely meets the technology demand on the production of Luzhou-flavor liquor, moreover, it has saved labor. Furthermore, it not only benefits for the stability and uniformity of fermented grains, fermenting, but raises productivity of liquor.

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Periodical:

Applied Mechanics and Materials (Volumes 556-562)

Pages:

127-132

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.556-562.127

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Online since:

May 2014

Authors:

Ke Long, Zong Hua Ao, Ying Ying Ma, Jian Gang Yang*

Keywords:

Fermented Grains, Luzhou-Flavor Liquor, Mechanization, Way of Airing

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* - Corresponding Author

References

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[5] Ke Long, Zong-Hua Ao, Jian-Gang Yang, et. al. Effect of Different Airing Ways on the Fermented Grains Pit during the Brewing of Louzhou-Aroma Baijiu[J]. Liquor-Making Science & Technology. Accepted.

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