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- W2377046314 abstract "The change rules of fermenting parameters of Luzhou-flavor fermented grains in pits period were studied.The results were summed up as follows: moisture content increased greatly and achieved the highest value in the preceding 23 d,then kept stable and remained unchanged in late fermentation period;acidity kept increasing slowly in the preceding 23 d,then increased rapidly and achieved the highest value;the consumption of starch in the preceding 23 d was quite huge,then dropped rapidly and dropped slowly;reducing sugar content increased rapidly in the preceding 3 d and achieved the highest value,then dropped rapidly in the chief fermentation period and did not change in late fermentation period;alcoholicity kept increasing with the proceeding of fermentation,then it dropped slightly as it achieved the highest value,and it remained unchanged in late fermentation period;the temperature of fermented grains achieved the climax within 15~20 d after the fermentation and it kept stable and then dropped slowly 30 d after the fermentation." @default.
- W2377046314 created "2016-06-24" @default.
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- W2377046314 date "2011-01-01" @default.
- W2377046314 modified "2023-09-26" @default.
- W2377046314 title "Study on the Change Rules of Fermenting Parameters of Luzhou-flavor Fermented Grains in Pits Period" @default.
- W2377046314 hasPublicationYear "2011" @default.
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