酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
9期
54-55,59
,共3页
蒋英丽%沈毅%卓毓崇%杨柳%何世兴%邓小波
蔣英麗%瀋毅%卓毓崇%楊柳%何世興%鄧小波
장영려%침의%탁육숭%양류%하세흥%산소파
生物培养液%酱香调味酒%优质品率
生物培養液%醬香調味酒%優質品率
생물배양액%장향조미주%우질품솔
biological culture fluid%Maotai-flavor flavoring liquor%quality product rate
以优质超高温大曲、黄水、酒尾、发酵糟按一定比例配料生产生物培养液，将其运用于酱香型调味酒的生产。结果表明，该技术应用效果明显，酱香调味酒质量得到大幅度提升，优质酒档次显著提升。
以優質超高溫大麯、黃水、酒尾、髮酵糟按一定比例配料生產生物培養液，將其運用于醬香型調味酒的生產。結果錶明，該技術應用效果明顯，醬香調味酒質量得到大幅度提升，優質酒檔次顯著提升。
이우질초고온대곡、황수、주미、발효조안일정비례배료생산생물배양액，장기운용우장향형조미주적생산。결과표명，해기술응용효과명현，장향조미주질량득도대폭도제승，우질주당차현저제승。
Biological culture fluid was produced by quality super-high-temperature Daqu, yellow water, tail liquor, and fermented grains. Its application in the production of Maotai-flavor flavoring liquor could achieve satisfactory effects by improving greatly the quality of Maotaioflavor flavoring liquor and increasing evidently the rate of quality products
