摘要
此项目主要是对豉香型白酒斋酒流酒酒度进行研究,针对提高斋酒酒度开展生产实际操作、生产成本及斋酒酒质三方面的分析。采用流酒酒度10%vol、流酒酒度15%vol的斋酒与现阶段生产实际斋酒进行比较,得出流酒酒度10%vol的斋酒进行酝浸效果最佳的结论。
This project mainly studies the liquor flowing degree of fermented soy-flavor liquor in Zhaijiu, and analyses the actual operation, production cost and quality of Zhaijiu liquor in order to improve the liquor flowing degree of Zhaijiu liquor. By comparing the Ramadan liquor of 10%Vol and 15%Vol with the actual production of Ramadan liquor at the present stage, it is concluded that the Ramadan liquor of 10% Vol has the best brewing effect.
作者
林凤珍
LIN Fengzhen(Jiujiang Guangdong Distillery Co., Ltd., Foshan 528203, Guangdong,China)
出处
《酿酒》
CAS
2019年第3期112-114,共3页
Liquor Making
关键词
豉香型
斋酒
酒度
Soybean flavor
Ramadan
Alcohol content
