摘要
７小曲酿酒经验的总结［１２，１３］小曲酒在我国生产面广，产量较大，品种也多，以四川的高粱酒、广西的的桂林三花酒和广东的豉味玉冰烧酒较有代表性，其生产工艺各有特色。这些酒是我国宝贵的民族遗产，但在旧社会，并未得到应有的重视与发展，以致长期停留在原有水平...
It was pointed out that the opinion of
making koji without herbs by the ancient by Li Shi-zhen had been worth to discuss.Making koji
with herbs had been recorded all right in the works by Jia Shi-xie and Zhu Ji-zhong who lived
earlier 900400 years than Li Shi-zhen.The high-temperature Daqu for Maotai Liquor was used
four kinds of herbs in it in the past and now not used.Making koji with the addition of herbs was
mainly in Xiaoqu.Some Xiaoqu used as many as seventy-two kinds of herbs.The usage quantity
could reach 13% of koji-making powder.The herbs in koji-making had the function of supplement
nutrition of koji-making microbe and inhibition hetero-bacterium.The flavour of liquor was
inhanced.In the meantime,it was pointed out that some of the herbs promoted the beneficial
microbe to grow,some of them were uneffective and some of them had a counteraction to the
microbe. The Chinese herbs should be selected to use in koji-making in order to increase the
quality of koji.
出处
《酿酒科技》
1999年第4期17-20,共4页
Liquor-Making Science & Technology
关键词
小曲酒
发展史
制曲
酿造
工艺
香味成分
koji-making
Chinese herbs
microbe
the quality of liquor
