摘要
固态双型白酒酿造工艺充分利用了清香型白酒酿造工艺单甑产酒较高、发酵期短及浓香型白酒窖口平面以上部分酿造空间优势,将移位和回酒发酵工艺进行结合,不仅提高每口窖池白酒的总产量,而且大幅度提高了白酒的品质、香味及口感。
Takingadvantage of single zhen qing wine with the high yield, short fermentation period and the plane above part made of luzhou- flavor liquor kiln mouth space superiority, to combine shift and back wine fermentation process, not only improve each cellar pool in liquor production, and greatly improved the quality of liquor, fragrance and taste.
出处
《食品工程》
2016年第3期53-54,64,共3页
Food Engineering
关键词
固态双型白酒
酿造工艺
发酵模式
solid double type liquor
brewing process
fermentation mode
