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| 一种豉香型白酒酿造新工艺的研究 | |
| 引用本文： | 谭莹,陈炳荣,梁思宇. 一种豉香型白酒酿造新工艺的研究[J]. 酿酒科技, 2020, 0(3): 65-69 |
| 作者姓名： | 谭莹 陈炳荣 梁思宇 |
| 作者单位： | 广东石湾酒厂集团有限公司,广东佛山528031;广东石湾酒厂集团有限公司,广东佛山528031;广东石湾酒厂集团有限公司,广东佛山528031 |
| 摘 要： | 针对豉香型白酒酿造过程中制曲工艺复杂、发酵用水多等问题,本文在保持传统豉香米酒风味的基础上,通过圆盘制曲和浓醪发酵方式对生产工艺进行改进。 |
| 关 键 词： | 豉香型 圆盘制曲 酿造 |
Study on a New Production Technique of Chixiang Baijiu |
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| TAN Ying,CHEN Bingrong,LIANG Siyu. Study on a New Production Technique of Chixiang Baijiu[J]. Liquor-making Science & Technology, 2020, 0(3): 65-69 | |
| Authors: | TAN Ying CHEN Bingrong LIANG Siyu |
| Affiliation: | (Guangdong Shiwan Distillery Group Co.Ltd.,Foshan,Guangdong 528031,China) |
| Abstract: | In order to solve the problems of complicated stater-making process and high water consumption in the production of Chixiang Baijiu,we improved the production process through adopting disc machine in starter-making process and high gravity fermentation,while maintaining the flavor of traditional Chixiang Baijiu. |
| Keywords: | Chixiang Baijiu starter-making with disc machine production |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |