浓香型大曲酒标准化生产要素几点探讨

Discussion on Several Production Factors in Luzhou-flavor Liquor Standardized Production

介绍了浓香型大曲酒标准化生产中对微生态环境、酒窖设计、窖泥培养、曲坯培养温度、蒸馏及发酵用水量等具体要求和具体操作,实现了浓香型大曲酒生产的标准化和规范化。

The specific requirements or operations of micro-ecological environment,liquor cellar design,culture temperature of koji,and water for distillation and fermentation,which realize the standardized production of Luzhou-flavor liquor were introduced.