摘要
研究和探讨利用黄酒糟开发生产优质芝麻香型白酒的工艺条件,流程,配料,工艺技术要点等。从而提升黄酒糟制白酒的产品价值和企业的经济效益。
The technology,procedure,ingredient and other technical key points for high quality sesame flavor liquor making using lees of rice wine were investigated.Consequently,the value of the product and the economic efficiency of enterprises were improved.
出处
《酿酒》
CAS
2011年第1期70-72,共3页
Liquor Making
关键词
黄酒糟
研究开发
芝麻香型白酒
品质提升
lees of rice wine
research and development
sesame flavor liquor
quality improvement
