克菌灵在混合原料酒精生产中的应用

摘要

为提高发酵质量,减小发酵过程升酸产生的影响,降低发酵残液处理的压力,生产中使用克菌灵替代硫酸进行无酸发酵实验,在不影响发酵总糖、残糖的前提下,对杂菌产生良好的抑制和杀灭作用,降低发酵终了升酸可达到29%.%In order to improve the fermentation quality, reduce the acidity, and reduce the stress in fermenting residual solution treatment, Ke-junling was used instead of sulfuric acid for acid-free fermentation experiments. As a result, the use of Kejunling had satisfactory inhibiting and killing effects for sundry bacteria without any adverse effects on total sugar and residual sugar content, and the final acidity at the end of the fer-mentation could decreased by 29%.