摘要
采用川法小曲酒整粒原料蒸煮、培菌糖化、发酵的独特工艺,充分利用其发酵周期短,出酒率高,成本较低的优势,结合消费者口味的变化,传承创新,与多种香型白酒工艺或其固态酒醅结合,可生产出质量好、具独特风格的产品。
The unique technology of Chuan type xiaoqu liquor production includes steaming of the whole material granule, and microbial culture for sacharification and fermentation. Full utilization of its advantages of short fermentation period, high liquor yield, low cost,adapting the change of costumer taste, heritage and innovation, and combining multi-flavor liquor technology or its solid state fermented grains, good quality product with unique flavor type can be made.
出处
《酿酒》
CAS
2015年第1期2-9,共8页
Liquor Making
关键词
传承创新
川法小曲酒
heritage and innovation
Chua type xiaoqu liquor
