摘要
酿造中蒸馏操作,包括配料、润料、上甑、摘酒等,是能否"丰产丰收"的关键操作;晾堂操作,包括出甑打量水、摊凉、撒曲等,是减少杂菌感染,保证正常发酵的重要程序。
The steaming including proportioning,moisture,retorting and zhaijiu in brewing is the key operation of yield.The Liangtang including Chuzeng,Daliangshui,Tanliang and Saqu is an important operation of reducing undesired microbes and ensure normal fermentation.
出处
《食品与发酵科技》
CAS
2010年第6期84-89,共6页
Food and Fermentation Science & Technology
关键词
蒸馏操作
晾堂操作
浓香型酒酿造
Steaming
Liangtang
chinese strong aromatic spirits brewing
