摘要
新建窖池生产浓香型大曲酒保持质量的稳定和提高,关键技术有(1)培养微生物环境。(2)因地制宜培养好优质老窖泥。(3)建窖窖形等设计合理操作方便。(4)把好养窖及生产工艺关。
The techniques of stabilitating and improving quality of Luzhou-flavor Daqu liquor in new pit,which include the cultivating the microorganisms＇environment,cultivating the high quality old pit mud,designing a good pit and paying attention to maintenace of pit and technical processes.
出处
《酿酒》
CAS
2011年第5期30-33,共4页
Liquor Making
关键词
微生物环境
窖泥
窖池
超浓缩复合己酸菌液
质量
生产工艺
Microorganisms＇environment
Pit mud
Pit
Concentrated caproic acid bacteria liquid
Quality
Technical processes
