通过对浓香型白酒发酵过程中酒精含量的变化规律研究，建立了前发酵期酒精变化的动力学模型，并对试验数据和模型进行了比较，结果拟合良好。并对不同后发酵期的发酵质量进行模糊综合评价，确定了后发酵期。%The change rules of alcohol content in fermentation process of Luzhou-flavor liquor were investigated and then the dynamic model of alcohol content change in prior fermentation cycle was established. The comparison between experimental data and the model suggested a reasonable regression. Besides, fuzzy comprehensive evaluation on fermentation quality in different late fermentation period was carded out to deter- mine late fermentation period.
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