摘要
针对酱香型白酒生产现状,从粮食、水分、大曲、酸度、正丙醇、乳酸及乳酸乙酯等方面进行了探讨,提出了模式控制方法,对标准制定、实施情况进行了介绍。
According to current situation of maotai-flavor liquor production, from food, water, daqu, acidity, normal propyl alcohol, lactic acid and lactic acid ethyl ester, etc, are discussed in this paper, puts forward the mode control method, has carried on the introduction to standard formulation, implementation.
出处
《酿酒》
CAS
2015年第3期54-57,共4页
Liquor Making
关键词
酱香型白酒
生产
maotai-flavor liquor
production
