摘要
多粮白酒生产的出酒率以及酒质均优于单粮白酒生产,其原因在于:一是多种粮食营养平衡;另一是淀粉结构及淀粉颗粒大小的互补。多粮白酒生产工艺在操作上也有别于单粮,需要各个厂家在具体实践中摸索出适合自己的最优工艺。
The yield and the quaility of wine on the production of liquor by multiple grains are better than single grain. It is because the nutritional balance in multiple grain and complementation of starch structure. The operation process on production of liquor by multiple grains is difference with single grain, so it need to find out the perfect operation process in pratice by liquor factory.
出处
《酿酒》
CAS
2016年第2期35-37,共3页
Liquor Making
关键词
白酒
单粮白酒生产
多粮白酒生产
Glutinous rice
Semi-inhibiting Brewing
Semi-sweet fresh wine
