摘要
介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施。
The contributing factors and the prevention me thods of the flavours from vice bran,bottom pot water and foul smell,yellow water smell,mildewy smell and oil smell,esterized liquid smell in Luzhou-flavour Daqu liquor were introduced in this paper.
出处
《酿酒》
CAS
2007年第5期37-38,共2页
Liquor Making
关键词
浓香型曲酒
异味
原因
预防
Luzhou-flavour Daqu liquor
off flavour
contrihuting factors
prevention methods.
