特色生态技术生产浓香型白酒工艺的研究(三) 生态发酵池中香醅优势菌体(万年醅)富集工艺的研究

Ecological Advantages of Bacterial Fermentation in the Pool Incense Grains(Grains Years) Enrichment Technology Research

生态窖池中香醅优势菌体(万年醅)双轮底工艺具有保持种醅的连续性,保持酒产品风味的一致性及稳定性。所采用窖底留存双轮底中原生态有益微生物群体的富集,扩大培养方式进行创新,真正达到"千年的窖池,万年的糟"。

Ecological advantages of pit cell pool Hong grains（Grains years） process has to keep two-wheeled kind of grains at the end of the continuity,keeping the flavor of the wine product consistency and stability.The use of two-wheeled pit bottom end of the Central Plains ecological retained beneficial microbial community enrichment,expanding culture approach to innovation,really,thousands of pits,the bad years.