摘要
以白酒生产的副产物大曲酒尾和酒糟为原料,采用黑曲霉、醋酸菌为发酵菌种,进行醋酸发酵生产食醋,经加工后可得优质食醋。本工艺不但解决了白酒厂酒糟污染问题,而且可获得较好的经济效益。
Using lees and distillation tails in liquor factory as raw material, Aspergillus niger and Actobacteria as fermented culture, after acetic fermentation, high quality vinegar can be produced. This techniques not only can solute the lees contamination in liquor factory but also obtain a good economic effect.
出处
《中国酿造》
CAS
北大核心
2007年第6期56-58,共3页
China Brewing
关键词
酒糟
酒尾
醋酸发酵
综合利用
风味物质
麸曲
lees
distillation tails
acitic fermentation
comprehensive utilization
flavor substance
bran