| 汾酒大曲上霉四法 |
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| 引用本文： | 刘昌录,魏耀成,任润斌.汾酒大曲上霉四法[J].酿酒,2012,39(3):35-36. |
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| 作者姓名： | 刘昌录 魏耀成 任润斌 |
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| 作者单位： | 山西杏花村汾酒厂股份有限公司,山西杏花村,032205 |
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| 摘 要： | 上霉的多少决定汾酒大曲成曲时间的长短,直接影响汾酒的口感香型。
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| 关 键 词： | 生衣 芝麻霉 珍珠霉 抹霉 汾酒口感 |
Four Methods for Mildew Formation in Koji of Fen Liquor |
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| LIU Chang-lu,WEI Yao-cheng,REN Run-bin.Four Methods for Mildew Formation in Koji of Fen Liquor[J].Liquor Making,2012,39(3):35-36. |
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| Authors: | LIU Chang-lu WEI Yao-cheng REN Run-bin |
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| Affiliation: | LIU Chang-lu,WEI Yao-cheng,REN Run-bin |
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| Abstract: | The amount of mildew determines the time of koji production,and also affects the taste and flavor of Fen liquor directly. |
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| Keywords: | mold growing sesame mildew pearl mildew mildew taste of Fen liquor |
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