酿酒
釀酒
양주
Liquor Making
2015年
5期
14-18
,共5页
李俊丽%相里加雄%王奋明%赵敏%路星
李俊麗%相裏加雄%王奮明%趙敏%路星
리준려%상리가웅%왕강명%조민%로성
汾酒大曲%糖化力%液化力
汾酒大麯%糖化力%液化力
분주대곡%당화력%액화력
Fen liquor%saccharifying ability%liquefying ability
汾酒生产所使用的清米查曲、后火曲和红心曲3种大曲在培制完成投入酿酒使用前经过长达6个月的贮曲,通过合理的贮曲可使成品曲的理化性能更趋于稳定,排除了酿酒有害杂菌,用于酿酒生产可极大的实现优质高产.
汾酒生產所使用的清米查麯、後火麯和紅心麯3種大麯在培製完成投入釀酒使用前經過長達6箇月的貯麯,通過閤理的貯麯可使成品麯的理化性能更趨于穩定,排除瞭釀酒有害雜菌,用于釀酒生產可極大的實現優質高產.
분주생산소사용적청미사곡、후화곡화홍심곡3충대곡재배제완성투입양주사용전경과장체6개월적저곡,통과합리적저곡가사성품곡적이화성능경추우은정,배제료양주유해잡균,용우양주생산가겁대적실현우질고산.
There is as long as six months of storage for three kinds of finished koji, Qingcha, Houhuo and Hongxin, to be put into use in Fen liquor making. Reasonable storage will make the physicochemical properties of koji product more stable, eliminate the harmful microbial contaminants in liquor making, and realize good quality and high yield liquor making to great extent.
