西凤酒大曲理化指标的优化与创新

Optimization and Innovation of Physical and Chemical index of Xifeng Liquor Koji

随着西凤酒"分型发酵"酿酒工艺的试验成功与实施以及凤型大曲工艺的创新,对大曲理化指标的检测也提出了更全面和精细的要求,而传统的检测方法在指导生产过程中逐渐暴露出其缺陷与不足。

Along with the success and implement of 'type dependent fermentation' and the innovation of Feng type koji, more comprehensive and delicate examination for koji physical and chemical index is required. However, the traditional inspection method exhibits its limitation and deficiency.