| Summary: | 碩士 === 國立中興大學 === 高階經理人碩士在職專班 === 101 === Whether it is success in brewing quality liquor by traditional open solid-state brewing method depends on luck. There are two problems in the method: unstable quality of liquors and waste of raw materials. This empirical study focuses on the process of brewing liquor to improve the production efficiency, and finally solve the problems in the winemaking process. We analyze the brewing processes of the four most common liquors, from the raw materials, production process, aspergillus selection, and allocation of different materials. In the comparative analysis, we separate the whole process into six aspects: processing of raw materials, the main process, features, manufacturing efficiency, marketing channels, a major event. The new sealed liquid brewing method uses of modern microbiology research, which is mastered the isolates and then develop the technology. By this technology, we enhance the quality of wine and the efficiency in inputs and then thus achieve the purpose of food saving, and maintaining the high quality of finished liquor. When the alcohol content of the wine gum increased to 12% and above, it limits the acid leaven fungi, such as the breeding of yeast Yelazt, especially trained strains continue to convert carbohydrate into alcohol in their alcohol content below 20% of the wine gum. This is very important in improving the efficiency. In the real diagnosis process, we reduce the formation of ethyl acetate and aldehyde and prevent the fermentation conduct of Malolactic ferment. The empirical results show that the liquor of the new process truly surpasses the liquor of the open fermentation process in various comparative analyses.
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