摘要
利用玉米、黄豆、大米、芝麻和薄菏、丁香、檀香等材料,按比例加入生香酵母和南方白药,混合发酵20d以上,蒸馏提取生物发酵溶液即为糟香调酒液。加入该糟香调酒液1%到酒中,即有较好的香和味,且留香持久。该调酒液还可用于新工艺白酒的生产。(津京)
Corn,soybean,rice,sesame ,peppermint ,clove and sandalwood etc.were used as raw materials with the addition of aro-ma-producing yeast and baiyao starter in southern China according to certain proportion.After mixed fermentation for more than20d,the fermentation solution,namely the blending liquid with fermented grains flavor,was abstracted through distillation.Addition of1%blending liquid in the wine could produce better wine flavor and taste and the wine flavor persisted longer than before.In addition,the blending liquid could also be used in the production of new craft liquors.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期51-51,50,共2页
Liquor-Making Science & Technology
