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Research Progress in the Optimization and the Control of Luzhou-flavor Liquor Production

Haifeng Li

Open publisher page 1 citations

Abstract

The development status of and the research progress in the production techniques of Luzhou-flavor liquor were introduced briefly in this paper.The effects of ethanol content,starter use level,fermenting time,moisture content,and bioreactor on the quality of the produced liquor were analyzed,and it was put forward based on production practice that the key to improve the quality of Luzhou-flavor liquor depended on proper optimization and control of key technical points in production process.

About this research paper

What this paper is about

The development status of and the research progress in the production techniques of Luzhou-flavor liquor were introduced briefly in this paper.The effects of ethanol content,starter use level,fermenting time,moisture content,and bioreactor on the quality of the produced liquor were analyzed,and it was put forward based on production practice that the key to improve the quality of Luzhou-flavor liquor depended on proper optimization and control of key technical points in production process.

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Available abstract

The development status of and the research progress in the production techniques of Luzhou-flavor liquor were introduced briefly in this paper.The effects of ethanol content,starter use level,fermenting time,moisture content,and bioreactor on the quality of the produced liquor were analyzed,and it was put forward based on production practice that the key to improve the quality of Luzhou-flavor liquor depended on proper optimization and control of key technical points in production process.

Key concepts: Flavor, Production (economics), Starter, Fermentation, Bioreactor, Quality (philosophy), Process engineering, Pulp and paper industry

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