必须全面准确理解汾酒制曲工艺的精神实质

Overall Comprehension of the Koji-making Technologies of Fen-flavour Liquor is Necessary

制曲原料粉碎度的粗细比 ,是影响清香型白酒中温大曲质量的主要因素 ,一切劣质大曲所发生的异常现象无不与曲料粉碎密切相关 ,汾酒大曲工艺是多因素的条件控制 ,必须认真理解汾酒制曲工艺的精神实质及其有关工艺参数 ,在学仿的基础上改进工艺 ,灵活运用 。

The ratio of rawness and thinness of crush degree of the raw materials for koji-making is the main factor which affects the quality of Fen-flavour mid-temperature Daqu liquor and all the abnormal phenomena of tinpot Daqu liquor have close correlations with it. Since the technologies of Fen-flavour Daqu liquor are controlled by multiple factors, overall comprehension of the koji-making technologies of Fen-flavour liquor and its relevant technological parameters is necessary, and flexible application and improvement of the technologies should also base on learn and immitation to make innovation.(Tran.by YUE YANG)