摘要
根据市场需求,通过对酿酒工艺条件的改变,将单粮发酵改为多粮发酵,其配比为高粱45%,大米35%,糯米8%,玉米7%,小麦5%;用糠量23%～25%,及其他工艺调整,生产出一种新型风格的酒品。有助于通过发酵的方式使白酒口感多样化,品种多样化,适应市场发展的需要。
To produce the liquor of new styles,we had made some changes in liquor production including the following aspects:fer-mentation by multiple grains instead of fermentation by single grain and the proportioning ratio was45%sorghum,35%rice,8%gluti-nous rice,7%corn and5%wheat;the use level of chaff was23%～25%;and other techniques adjustment.The diversification of liquor varieties and liquor taste by new fermentation methods can match up marketing development.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第6期47-48,50,共3页
Liquor-Making Science & Technology
关键词
白酒
清爽泸型酒
酿造工艺
发酵方式
liquor
light Luzhou-flavor liquor
liquor-making technique
fermentation method
