摘要
馥韵芝麻香的酿造过程,采用多种粮食合理配比,增加蛋白质种类,形成更多的碳系营养物质,从而调节微生物种群的代谢。泥底砖窖发酵,多种微生物参与发酵,高温堆积工艺,网罗菌群,清蒸续糟工艺,丰富酒的口感。
In the brewing process of FUYun sesame fragrant,using a variety of grain in reasonable proportion,increase the types of protein, forms more carbon series nutrient substance,to regulate the metabolism of microbial population. The fermentation in the muddy bottom brick kiln, a variety of microorganisms involved in fermentation,high temperature stacking process,microbial flora of growth and reproduction, pure-steaming＆continuous fermentation techniques,improve the taste of wine.
出处
《酿酒》
CAS
2013年第2期28-30,共3页
Liquor Making
关键词
馥韵芝麻香
多粮多微
泥底砖窖
FuYun sesame fragrant
Multi-grain multi-microbial
Muddy bottom brick kiln
