摘要
酒鬼酒大曲生产采用架式与地面培养相结合的立体培养方式,以小麦为原料,人工制曲,按不同时期的特点人工进行品温、室温及湿度的控制,培养期为30d。酒鬼大曲既有糖化力和发酵力高的特性,又有液化力和生香能力强的优势,使酒质得到全面的提升。其独特的大曲生产工艺,是馥郁香型风格形成的主要因素之一。
Both shelf culture and ground culture are adopted in the production of Jiugui Daqu. Wheat is used as raw materials and the culture period is 30 d. The product temperature, room temperature and the humidity is man-controlled according to the characteristics in different culture stage. Jiugui Daqu has strong saccharifying power and fermenting power. Besides, it has strong liquefying power and aroma-producing power, which could improve liquor quality all sidedly. The unique production techniques of Jiugui Daqu is one of the main factors for the formation of strongly flagrant of Jiugui liquor. （Tran. by YUE Yang）
出处
《酿酒科技》
2009年第4期71-73,共3页
Liquor-Making Science & Technology
关键词
微生物
大曲生产
酒鬼酒
特性
馥郁香型
microbe
Daqu production
Jiugui liquor
characteristics
strongly fragrant
