摘要
通过将尾酒、黄水、高温大曲、发酵糟按一定比例制作酱香生物培养液,应用于酱香型白酒酿造的新窖底泥培养,并结合酿酒生产应用试验,提高了调味酒的质量和产量,为酱香型白酒酿造生产过程窖泥的熟化研究提供参考。
In this study, Jiangxiang biological culture medium was prepared by tail liquor, yellow water, high-temperature Daqu, and fermented grains. Then it was applied in pit mud culture for new pits. As a result, the quality and the yield of flavoring liquor got improved. This study provided useful reference for pit mud aging in Jiangxiang Baijiu production.（Trans, by YUE Yang）
出处
《酿酒科技》
2017年第7期25-27,共3页
Liquor-Making Science & Technology
基金
四川省科技厅战略性新兴产品项目(2015GZX0079)
关键词
酱香生物培养液
窖泥
出酒率
质量
底香调味酒
Jiangxiang biological culture medium
pit mud
liquor yield
quality
flavoring liquor
