清蒸、续米查发酵对辽香型白酒风味的影响——辽香型白酒工艺特点解析之三

Effects of fermentation technology of steamed grains mixed with fermented grains on the flavor of Liao flavor type liquor——Analysis of Liao flavor liquor making process(Ⅲ)

清蒸混入、续米查发酵的复合工艺,形成辽香型白酒的风味基因。

Complex fermentation technology of steamed grains mixed with fermented grains forms the flavor characters of Liao flavor liquor.