摘要
在清蒸混烧工艺生产浓香型白酒中使用高产增香产酯神曲，提高出酒率１３．５％ ，用曲量由原来２５％ 降为０．７％ ，缩短发酵周期１／３，吨酒降低成本３０００ 元左右。
In the single distillation and mixed steaming technology for producing Luzhou-flavour liquor, the high yield flavour-increasing ester-producing bran koji was used.The result showed that the technology increased the yield of liquor by 13.5%,reduced koji from 25% to 0.7%,shortened the fermentation time by 1/3 and dropped down the cost about $3000/t liquor.
出处
《酿酒科技》
2000年第1期40-41,共2页
Liquor-Making Science & Technology
关键词
白酒
浓香型
高产增香产酯
出酒率
神曲
增香
liquor
single distillation and mixed steaming
Luzhou-flavour
high-yield flavour-increasing ester-producing bran koji
