| 小曲多粮糖化工艺对酒鬼酒的影响 |
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| 引用本文： | 赵湖.小曲多粮糖化工艺对酒鬼酒的影响[J].酿酒科技,2010(3):61-62. |
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| 作者姓名： | 赵湖 |
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| 作者单位： | 酒鬼酒股份有限公司,湖南,吉首,416000 |
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| 摘 要： | 小曲多粮糖化工艺是酒鬼酒生产重要的工艺组成部分。选条件相似的3个窖池，分别按小曲多粮糖化工艺、小曲单粮糖化工艺和原料未经糖化直接入池3种方案进行生产。结果表明，小曲多粮糖化工艺糖化效果最好，原料的出酒率最高，酒的品质最好。
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| 关 键 词： | 小曲多粮糖化 工艺：酒鬼酒 |
Effects of the Technique of Xiaoqu Multiple-grains Saccharification on Jiugui Liquor Production |
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| ZHAO Hu.Effects of the Technique of Xiaoqu Multiple-grains Saccharification on Jiugui Liquor Production[J].Liquor-making Science & Technology,2010(3):61-62. |
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| Authors: | ZHAO Hu |
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| Abstract: | Xiaoqu multiple-grains saccharification is an important part of Jiugui liquor production.In the experiment,three pits of similar condi-tions were selected for Xiaoqu multiple-grains saccharification production,Xiaoqu single-grain saccharification production,and unsaccharified raw materials production respectively.The results showed that Xiaoqu multiple-grains saccharification production had the highest liquor yield and the best liquor quality. |
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| Keywords: | Xiaoqu multiple-grains saccharification technique Jiugui Liquor |
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