摘要
该文简述了传统麦曲生产工艺、制曲要求以及麦曲在黄酒酿造中的作用和特色,在此基础上提出了只有工艺创新才是传统麦曲品质提升的永恒主题。
This paper states the traditional technology of wheat koji making, the requirements of koji making, and the function and features of wheat koji in brewing rice wine. Then the paper indicates that only technology innovation is the eternal theme in the quality improvement of traditional wheat koji.
出处
《中国酿造》
CAS
北大核心
2003年第5期20-22,共3页
China Brewing
关键词
传统制曲
作用与特色
工艺创新
traditional koji making
function and features
technology innovation
