【摘要】 研究了一种新的生料酿酒发酵方法。结果表明:在高粱生料发酵过程中加入另一种自制的芳香酒曲,酒的香味得到明显改善,出酒率较高。发酵温度、料水比是影响发酵时间和出酒率的主要因素。更多还原

【Abstract】 A new method of fermentation with uncooked materials was studied in this paper. The result showed that liquor’s aroma and alcohol yield could be improved by adding another starter during the fermentation with uncooked sorghum. Fermentation temperature and the ratio of material to water were the main affecting factors for fermentation time and alcohol yield.更多还原