摘要
濉溪大曲以优质小麦、大麦、豌豆为原料,经自然发酵而成的多粮型大曲。大曲培养管理分低温培菌期、高温转化期、后火排潮生香期、打拢养曲阶段。在不同的培养阶段,要根据具体情况实施管理,使微生物更好地生长繁殖,以提高大曲质量。(陶然)
Suixi daqu is multiple-grains daqu produced through natural fermentation with quality wheat, barley and pea as raw materials. Daqu culture process is divided into four stages of low-temperature germiculture period, high-temperature conversion period, humidity-removal and aroma-producing period and daqu-gathering culture period. In different culture stages, proper management methods could be practiced for better growth and propagate of microbes to improve daqu quality. (Tran. by YUE Yang)
出处
《酿酒科技》
2004年第4期29-29,28,共2页
Liquor-Making Science & Technology
关键词
制曲
濉溪大曲
多粮型
培养管理
starter-making
Suixi daqu
multiple-grains daqu
culture management
