摘要
分析窖内产酯生香情况 ,采用向回糟中添加5%酒精、3%黄水、2%酯化曲、3%己酸菌液的方法 ,人工模拟窖内产酯生香环境 ,探索一条浓香型白酒生产固液结合新工艺 ,生产出具有固态发酵酒风格的新型白酒。
The method of adding 5% alcohol, 3% yellow water, 2% esterized koji and 3% caproic acid bacteria liquid into the back fermented grains was adopted through analysis of the conditions of flavour- increasing and ester-producing in pit. By artificial simulated conditions of flavour-increasing and ester-producing in pit, a new solid-liquid combined technology was used in the production of Luzhou-flavour liquor which could produce new type liquor with the same style of solid fermentation liquor.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第3期42-43,共2页
Liquor-Making Science & Technology
