摘要
汾酒生产所使用的清米查曲、后火曲和红心曲3种大曲在培制完成投入酿酒使用前经过长达6个月的贮曲,通过合理的贮曲可使成品曲的理化性能更趋于稳定,排除了酿酒有害杂菌,用于酿酒生产可极大的实现优质高产。
There is as long as six months of storage for three kinds of finished koji, Qingcha, Houhuo and Hongxin, to be put into use in Fen liquor making. Reasonable storage will make the physicochemical properties of koji product more stable, eliminate the harmful microbial contaminants in liquor making, and realize good quality and high yield liquor making to great extent.
出处
《酿酒》
CAS
2015年第5期14-18,共5页
Liquor Making
关键词
汾酒大曲
糖化力
液化力
Fen liquor
saccharifying ability
liquefying ability
