| 必须全面准确理解汾酒制曲工艺的精神实质 |
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| 引用本文： | 王元太. 必须全面准确理解汾酒制曲工艺的精神实质[J]. 酿酒科技, 2000, 0(4): 99-100 |
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| 作者姓名： | 王元太 |
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| 作者单位： | 山西省酿酒工业协会山西太原 030002 |
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| 摘 要： | 制曲原料粉碎度的粗细比，是影响清香型白酒中温大曲质量的主要因素，一切劣质大曲所发生的异常现象无不与曲料粉碎密切相关，汾酒大曲工艺是多因素的条件控制，必须认真理解汾酒制曲工艺的精神实质及其有关工艺参数，在学仿的基础上改进工艺，灵活运用，有所创新。
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| 关 键 词： | 汾酒大曲 改进 制曲工艺 曲料粉碎 质量 |
| 文章编号： | 1001-9286(2000)04-0099-02 |
Overall Comprehension of the Koji- making Technologies of Fen - flavour Liquor is Necessary |
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| WANG Yuan-tai. Overall Comprehension of the Koji- making Technologies of Fen - flavour Liquor is Necessary[J]. Liquor-making Science & Technology, 2000, 0(4): 99-100 |
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| Authors: | WANG Yuan-tai |
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| Abstract: | The ratio of rawness and thinness of crush degree of the raw materials for koji-making is the main factor which affects the quality of Fen-flavour mid-temperature Daqu liquor and all the abnormal phenomena of tinpot Daqu liquor have close correlations with it. Since the technologies of Fen-flavour Daqu liquor are controlled by multiple factors, overall comprehension of the koji-making technologies of Fen-flavour liquor and its relevant technological parameters is necessary, and flexible application and improvement of the technologies should also base on learn and immitation to make innovation.(Tran.by YUE YANG) |
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| Keywords: | Fen-flavour Daqu liquor abnormal phenomena technology improvement |
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