摘要
川法小曲白酒是我国小曲白酒生产工艺中的一大酒种,属于小曲清香型白酒。其主要特点:使用整粒原料,采用纯种根霉和酵母作菌种,用曲量小,发酵期不长,出酒率高,酒质醇香柔和,回甜醇净。随着小曲白酒生产技术的不断创新,其产品低度化、产品质量风格等方面不断提高,已形成新品旺市、规模经济不断壮大的发展状态。(孙悟)
Xiaoqu liquor made by Sichuan method as one of the main liquor types by Xiaoqu liquor production techniques belongs to Xiaoqu Fen-flavor liquor and its main characteristics are as follows： whole-grain materials used, pure species rhizopus and yeast used as starter, low use level of starter, short fermentation period, high liquor yield, soft and mellow liquor taste with sweet and pure aftertaste. With the continual technical innovation in Xiaoqu liquor production, the improvement has been achieved in liquor quality and liquor style and new liquor products were put on the markets successfully and the economic scale of the enterprises kept expanding. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第9期23-24,共2页
Liquor-Making Science & Technology
关键词
川法小曲白酒
技术创新
发展
Xiaoqu liquor made by Sichuan method
technical innovation
development
