摘要
在小曲酒生产中,加入安琪酵母和糖化酶,用量均各为0.5%,将根霉曲用量从0.7%降到0.4%,试验结果表明,出酒率从50%上升到59.8%,且酒质较好。(陶然)
In the production of Xiaoqu liquor,the addition of0.5%Angel yeast and0.5%saccharifying enzyme and the reduce of the use level of rhizopus starter from0.7%to0.4%would increase liquor yield from50%to59.8%and produce better liquor qual-ity.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期52-52,共1页
Liquor-Making Science & Technology
关键词
小曲酒
安琪酵母
糖化酶
酿酒
xiaoqu liquor
Angel yeast
saccharifying enzyme
