摘要
以粳高粱为原料,采用高温大曲为糖化发酵剂,运用泡粮新工艺生产大曲酱香型白酒,其生产周期相对缩短,生产成本相对降低,是典型的纯粮固态发酵蒸馏白酒,其风格保持了酱香型白酒的典型性,为中档酱香型白酒的生产探索新的工艺路线。
In this study, the new technology（the soaking of non-glutinous sorghum） was adopted for the production of Jiangxiang Baijiu（liquor）（high-temperature Daqu used as the saccharifying fermenting agent）, which could shorten the production period and reduce the production cost. The produced Baijiu was a typical distilled liquor product by solid fermentation of pure grains and its style maintained the typicality of Jiangxiang Baijiu. This study was a new exploration in the production of Jiangxiang Baijiu.（Trans. By YUE Yang）
出处
《酿酒科技》
2015年第10期47-50,共4页
Liquor-Making Science & Technology
关键词
粳高粱
泡粮
酱香型
白酒
non-glutinous sorghum
soaking
Jiangxiang
Baijiu（liquor）
