摘要
传统小曲米酒生产工艺属双边发酵,有利于保存淀粉酶活性,酵母不易过早衰老,有利于芳香物质积累。优质小曲米酒发酵期夏季15d,冬季20d以上。(小雨)
The production techniques of conventional Xi ao qu rice wine belong to bi lateral fermentation.The technique is helpful for t he preservation of amylum activities and the accumulation of flavoring materials and is effective in the prevention of early maturation of yeast.The fermentati on periods of quality Xiaoqu rice wine in summer and in winter are15d and abov e20d respectively.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第1期114-116,共3页
Liquor-Making Science & Technology
关键词
白酒
小曲米酒
生产工艺
传统工艺
lecture
liquor
Xiaoqu ri ce wine
production techniques
