高、中温麦曲混合使用在黄酒生产中的应用研究
고、중온맥곡혼합사용재황주생산중적응용연구
High Temperature Koji、Mixed Use in the Production of Yellow Rice Wine in the Applied Research
  • 万方数据
    酿酒 양주
    LIQUOR MAKING
    2011年 5期 75-75 ,共1页

    汤清伟%黄建奎%唐祖杰

    탕청위%황건규%당조걸

    黄酒%高中温麦曲%混合%相互作用%发酵 黃酒%高中溫麥麯%混閤%相互作用%髮酵
    황주%고중온맥곡%혼합%상호작용%발효
    yellow wine%High temperature koji%mixed、 interaction%fermentation
    通过高中温麦曲混合使用,使麦曲中的多种微生物相互作用共同参与发酵,从而使黄酒的感观指标有了较大的提高。
    통과고중온맥곡혼합사용,사맥곡중적다충미생물상호작용공동삼여발효,종이사황주적감관지표유료교대적제고。
    Through the high,medium temperature koji making use of mixed wheat variety of beneficial microorganisms interactions,participation of fermentation,thereby allowing the wine sensory index has been greatly improved.
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