摘要
初步探讨浓香型大曲酒主要成份合成规律,通过微生物技术强化大曲酒功能菌,提高出酒率,改善酒的品质。
Primary study on the principle of major component synthesis in the production of Luzhou flavor style liquor is carried out. The production and quality of the liquor may be improved through the strengthening of the functional microorganisms.
出处
《酿酒》
CAS
2009年第1期39-40,共2页
Liquor Making
关键词
己酸菌
酯化酵母
酯化细菌
根霉
产酒酵母
酯化液
caproic acid bacteria, esterifying yeast, esterifying bacteria, rhizopus sp, liquor-making yeast, esterifying liquid
