摘要
在泰山特曲发酵过程中添加红曲酯化酶0.2 %～0.3% ,可明显提高该酒的质量 ,优级率提高6.1 % 。
addition of red koji esterified enzyme in the fermentation of Taishan Tequ could effectively improve the liquor quality with increasement of 6.1% high-quality rate and create distinct economic profits.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第5期57-59,共2页
Liquor-Making Science & Technology
关键词
白酒
红曲酯化酶
添加量
优级率
liquor
red koji esterified enzyme
addition
high-quality rate
