摘要
添加糖化酶、活性干酵母 ,使乌衣红曲的用量减少为传统工艺用曲量的45% ,所减少的乌衣红曲用生麦曲来代替 。
Adding Saccharifying enzyme and Y-ADY,we reduced the use of black-skin-red-koji to 45% than that in traditional technology and the reduced koji was replaced by raw wheat koji. The result showed that this method could improve the quality of black-skin-red-koji-yellow rice wine.
出处
《酿酒科技》
2001年第2期59-60,共2页
Liquor-Making Science & Technology
关键词
乌衣红曲
黄酒
生麦曲
black-skin-red-koji
yellow rice wine
raw wheat koji
