| 应用黄酒糟生产优质芝麻香型白酒的工艺研讨 |
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| 引用本文： | 汪建国. 应用黄酒糟生产优质芝麻香型白酒的工艺研讨[J]. 酿酒, 2011, 38(1): 70-72 |
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| 作者姓名： | 汪建国 |
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| 作者单位： | 苏州市新同里红酒业有限公司,吴江,桃源,215236 |
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| 摘 要： | 研究和探讨利用黄酒糟开发生产优质芝麻香型白酒的工艺条件,流程,配料,工艺技术要点等。从而提升黄酒糟制白酒的产品价值和企业的经济效益。
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| 关 键 词： | 黄酒糟 研究开发 芝麻香型白酒 品质提升 |
Technological Investigation of High Quality Sesame Flavor Liquor Making Using Lees of Rice Wine |
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| WANG Jian-guo. Technological Investigation of High Quality Sesame Flavor Liquor Making Using Lees of Rice Wine[J]. Liquor Making, 2011, 38(1): 70-72 |
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| Authors: | WANG Jian-guo |
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| Affiliation: | WANG Jian-guo(Suzhou New Tonglihong Rice Wine Industry Co.Ltd.,Wujiang 215236,China) |
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| Abstract: | The technology,procedure,ingredient and other technical key points for high quality sesame flavor liquor making using lees of rice wine were investigated.Consequently,the value of the product and the economic efficiency of enterprises were improved. |
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| Keywords: | lees of rice wine research and development sesame flavor liquor quality improvement |
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