摘要
阐述了传统黄酒小曲(酒药)制作过程产香的变化,测定和分析了成品小曲中主要微生物的种类、数量。
Flavor changes during rice wine starter （Xiao Qu） preparation were discussed and the varieties and quantities of microorganisms in the starter were detected and analyzed in this paper.
出处
《中国酿造》
CAS
北大核心
2006年第6期55-57,共3页
China Brewing
关键词
黄酒
小曲
产香
rice wine
starter （Xiao Qu）
flavor producing
