【摘要】 为了保持传统乌衣红曲的制作工艺、提高传统乌衣红曲的质量,介绍了传统乌衣红曲、红曲种及传统乌衣红曲籼米黄酒的工艺流程和制作工艺要求,论述了各工序的工艺条件和操作要求,并提出了一些改进意见,以保持和提高传统乌衣红曲的特色和质量,确保传统乌衣红曲籼米黄酒的品质。更多还原

【Abstract】 The quality of black-skin-red-koji should be improved on the foundation of traditional fermenting technology.To maintain the characteristics of traditional black-skin-red-koji and ensure the quality of traditional black-skin-red-koji indica rice wine,this article gives a brief introduction about the ingredients of traditional black-skin-red-koji,the types of red koji,the technological process and operating requirements of traditional black-skin-red-koji indica rice wine.Additionally,some bettering suggestions are also put forward.更多还原