摘要
探讨了以麦为料、生水拌麦、生麦制胚、自然网络微生物、低温培菌、高温转化曲的工艺特点,在此基础上提出了传统麦曲在黄酒酿造中的功能和特色。
This paper focused on the technique characteristics of using wheat as raw material, mixing wheat with cold water, making pehtze with wheat, natural microbial meshwork, microbial cultivation at low temperatures, and the transform into mature koji at high temperatures. The functions and characteristics of traditional wheat koji in brewing rice wine were proposed accordingly.
出处
《中国酿造》
CAS
北大核心
2004年第10期29-31,共3页
China Brewing
关键词
麦曲
黄酒
酿造
wheat koji
rice wine
brewing
