提高生料液态法白酒质量的措施  

Study on The Technology of Producing Liquor With Uncooked Sorghum and Liquid-State Fermentation

作　　者：任石涛[1] 侯红萍[1] 卫登云[1] 

机构地区：[1]山西农业大学食品科学系,山西太谷030801

出　　处：《酿酒》2002年第1期32-33,共2页Liquor Making

摘　　要：对提高生料液体法白酒酯、酸含量以及改善生料液态法白酒风味进行了探讨。并对生料液态法白酒的生产工艺参数进行了确定。The technonolgy of producing liquor with uncooked sorghum and liquid-state fermentation was studied.The factors effecting he flavor and quality of the liquor were analyzed and studied in detail.The best technology was selected.

关 键 词：白酒 生料液态法 生产工艺 质量控制 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]