摘要
介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施。
The contributing factors and the prevention methods of the off flavours from rice bran, bottom pot water and foul smell, yellow water smell,mildewy smell and oil smell, esterized liquid smell in Luzhou-flavour Daqu liquor were introduced in this paper.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第3期39-39,41,共2页
Liquor-Making Science & Technology
关键词
浓香型曲酒
异味
成因
控制
糠杂味
底锅水味
Luzhou-flavour Daqu liquor
off flavour
contributing factors
prevention methods
