摘要
无蒸煮液态法酿酒工艺技术是传统酿酒工艺的一项技术突破，它以生原料通过粉碎加水加生料酒曲搅拌后直接发酵蒸馏制酒，与传统白酒生产工艺相比，操作简便，占地面积少，劳动强度低，投资省，能提高出酒率１０％以上，降低能耗３０％
The technology of liquid fermentation with uncooked material is a technical breakthrough of the traditional liquor-making technology.The uncooked materials were crushed,added with water and the koji for uncooked materials,then stirred and fermented for a period.The liquor was made by distilling the fermented mash.This technology has the advantages of simple operation,occupied area smaller,labour intensity weaker and cost lower than the traditional one.The technology could increase the yield of alcohol above 10% and decrease the energy consumption 30%.
出处
《酿酒科技》
1999年第5期49-50,52,共3页
Liquor-Making Science & Technology
关键词
酿酒工艺
生料发酵
白酒
无蒸煮
液态法
koji for uncooked materials
liquor-making
techniques
technology
yield of alcohol
