摘要
探索了用乌衣红曲黄酒糟与大米混合吊制糟烧的新工艺，并将传统糟烧工艺、全酶法大米吊制白酒工艺与该新工艺进行详尽的对比与分析，发现用新工艺吊制糟烧不仅出酒率高、发酵周期短，而且酒质也更令人满意。
The paper investigated technique of Liquor that was made from distillers' grains of black - skin - red - koji yellow rice wine. The distillers' grains and TH - AADY et al. were used in the new technique, Compare with old technique that only distillers' grains was used and the technology that rice enzyme TH - AADY were used. The results showed the new mechod could improve the quality of liquor,reduce fermentation time and produce more liquor.
关键词
乌衣红曲
糟烧
黄酒糟
吊制糟烧
black-skin-red-koji
liquor of distillers' grains
technique.
