Design and operation of an artificial pit for the fermentation of Chinese liquor

Journal of the Institute of Brewing

Volumn 113, Issue 4, 2007, Pages 374-380

  Yue, Yuan Yuan ^a,b   Zhang, Wen Xue ^a   Yang, Rui ^a   Zhang, Qi Sheng ^a   Liu, Zhong Hua ^a  

^a SICHUAN UNIVERSITY   (China)

^b China Machinery International Engineering Design and Research Institute Co   (China)

Author keywords

Artificial pit; Brewing; Chinese new style distilled liquor; Engineering design; On line determination

Indexed keywords

EID: 42549156166     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2007.tb00764.x     Document Type: Article

References (11)

1. 1 Cai, D.Y., Control and analysis of the quality during the production of distilled spirit. In: Applied Analysis of Distilled Spirit, 1st ed., J.H., Yang, Ed., Chengdu Science and Technology University Press: Chengdu, 1994, pp. 536–538.
2. 2 Fang, H.Y., Analysis of Fen‐flavour liquor by filled‐gas chromatography. Food Engineering, 2006, 2, 60–62.
3. 3 Huang, H.B. and Long, J.H., Innovation of pits for Luzhou‐flavour Daqu liquor. Liquor-making Sci. Tech., 2001, 3, 32–33.
4. 4 Wang, Y.Q., Reconstruction of pits entrance by new techniques to improve the quality of brut liquor. Liquor-making Sci. Tech., 2005, 9, 38–39.
5. 5 Xun, S.Y., Chromatographic analysis of Chinese liquor. Industrial Measurement, 2003, 1, 41–42.
6. 6 Yue, Y.Y., Xiang, W.L., Zhang, W.X., Hu, C. and Xu, D.F., Research on the determination method to the content of reducing sugar in the brewing mass of Chinese strong aromatic spirits. Liquor Making, 2004, 31 (5), 13–15.
7. 7 Yue, Y.Y., Zhang, W.X., Xiang, W.L., Hu, C. and Xu, D.F., Research on the determination method for the residual alcohol in the fermented mash for Chinese highly‐flavored liquor. China Brewing, 2005, 7, 55–57.
8. 8 Zeng, Z.X., Chromatographic analysis of aromatic compounds in Chinese liquor. Liquor Making, 2006, 33 (2), 3–6.
9. 9 Zhang, W.X., Qiao, Z.W., Shigematsu, T., Tang, Y.Q., Hu, C., Morimura, S., and Kida K., Analysis of the bacterial community in Zaopei during production of Chinese luzhou‐flavor liquor. J. Inst. Brew., 2005, 111 (2), 215–222.
10. 10 Zhang, W.X., Qiao, Z.W., Xiang, W.L., Zhang, L.Y., Hu, C., Wang, Z.Y., and Hu, Y.S., Micro‐ecological research progress of the cellar of Chinese flavor liquor. Liquor Making, 2004, 31 (2), 31–35.
11. 11 Zhang, W.X., Yue, Y.Y., Xiang, W.L., Yang, R., Hu, C., Wang, Z.Y., Sheng, C.H., and Ying, H., Changes and rules of chemical composition in the fermented grains of Chinese strong aromatic spirits. J. Sichuan Uni. (Engineering Sci. Edi.), 2005, 37 (4), 44–48.