摘要
通过对四个不同发酵期38d、46d、56d、84d的大米查、二米查新产酒口感和理化指标的分析与比较,总结出了延长发酵期对于生产优质高档汾酒基酒的可行性,为进一步的研究指明了方向。
Through the analysis and comparison of the taste and physico-chemical indexes of newly produced liquor after 38d, 46d, 56d, 84d fermentation stage respectively, it suggested that high-grade Fen base liquor could be made by extension of fermentation time.
出处
《酿酒》
CAS
2012年第6期21-24,共4页
Liquor Making
关键词
汾酒
发酵期
基酒
Fen liquor
fermentation time
base liquor
