Study on sorghum liquor brewed by 「fermentation with uncooked materials and two kinds of starters」;
为改善生料酒酒质,采用双曲生料发酵法酿制优质低度米酒。
The factors affecting on the yield of spirit fermented with uncooked materials koji, such as the components of koji, the ratio of material and water, acidity, temperature, were studied.
研究了生料发酵剂组成、料水比、加曲量、酸度、温度等对白酒出酒率的影响。
In this study, the process of low-temperature steaming, medium-temperature steaming and fermentation by uncooked materials were investigated.
在蒸煮工艺方面对低温蒸煮、中温蒸煮及生料发酵作了探索。
In this paper, liquor-making technology with uncooked materials and the preparation of koji for uncooked materials, and its operating instructions and points for attention were introduced.
简述生料酿酒技术、生料酒曲制备方法、操作规程、注意事项,提出生料酒是一种很好的基础酒,可以通过勾调、串蒸等配套技术使之达到饮用习惯要求。