| 提高二轮次面糟酒出酒率的研究 |
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| 引用本文： | 刘盛.提高二轮次面糟酒出酒率的研究[J].酿酒科技,2011(8):78-79. |
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| 作者姓名： | 刘盛 |
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| 作者单位： | 贵州茅台酒股份有限公司,贵州仁怀,564501 |
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| 摘 要： | 不同的入窖方式、面糟量、封窖时间对酱香型白酒生产过程面糟酒的产量、质量都有影响。采用横切面入窖、增加窖面糟、延长封窖时间、做好窖期管理,可以提高面糟酒的产量、质量,实现产量、质量的双丰收。
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| 关 键 词： | 酱香型白酒 轮次酒 面糟酒 出酒率 质量 |
Research on Improving the Yield of Liquor from the Up Fermented Grains at the Second Production Turn |
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| Liu Sheng.Research on Improving the Yield of Liquor from the Up Fermented Grains at the Second Production Turn[J].Liquor-making Science & Technology,2011(8):78-79. |
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| Authors: | Liu Sheng |
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| Affiliation: | Liu Sheng(Guizhou Maotai Co.Ltd.,Renhuai,Guizhou 564501,China) |
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| Abstract: | Different pit entry ways, surface fermented grains amount, and pit-sealing time would influence the quality and the yield of liquor from the up fermented grains in the production process of Maotai-flavor liquor. The following approaches could be applied t |
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| Keywords: | liquor of different production turn liquor from the up fermented grains yield quality |
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