摘要
介绍了用鲜玉米汁为主要原料发酵生产酒精饮料的工艺流程和操作方法及质量标准。
The process and quality indicators of Korean soju, as well as the history development of Korean soju and its typical representative of Chamisul soju were introduced.
出处
《酿酒》
CAS
2009年第4期70-70,共1页
Liquor Making
关键词
玉米汁
酒精饮料
发酵
研究
Korean
distilled liquor
Chamisul soju
process
quality indicators
