回流煎醪对米酒陈酿的影响

The Effect of Reflux on Rice Wine Brewing

在传统的米酒生产工艺流程中,引入回流煎醪的相关工艺环节及条件,能有效地促进米酒的陈酿过程,缩短生产周期,改善酒质。

We introduced the related technology and conditions during the technological process oi traditional rice wine manufacture. The results shows that it can improve the brewing process effectively, shorten the period of manufacture and improve the quality of wine.