1) low-alcohol Luzhou-flavor Daqu liquor
低度浓香型大曲酒
2) low alcohol Luzhou-flavor liquor
低度浓香型曲酒
4) Luzhou-flavor Daqu liquor
浓香型大曲酒
1.
Research on the applications of TH-AADY and liquid Qu in Luzhou-flavor Daqu liquor production;
耐高温活性干酵母、液体曲在浓香型大曲酒生产中应用的探讨
2.
The main factors influencing alcohol fermentation of Luzhou-flavor Daqu liquor cover nutrient, temperature, oxygen, and acidity.
浓香型大曲酒酒精发酵的主要影响因素有养分、温度、氧气、酸度,这些因素的控制是酒精发酵好与坏的关键。
3.
Caproic acid bacteria species separated from quality aged pit mud were cultured in 30 % spent wash of Luzhou-flavor Daqu liquor.
从优质老窖泥中分离的己酸菌种在30%的浓香型大曲酒底锅水中培养,经过实验室和小培养试验结果表明,己酸菌菌体明显增大,己酸菌数量最大可提高30%,己酸含量最高可达380mg/100mL。
5) Luzhou-flavour Liquor
浓香型大曲酒
1.
Study on Luzhou-flavour Liquor by Piling Fermentation;
浓香型大曲酒的堆积发酵研究
2.
Application of TH—AADY in twice bottom fermentation technology of Luzhou-flavour liquor has the functions of anti-acid and anti-ester and supplement of yeast quantity which may make fermentation stable and promote fermentation effects on the basis of ensuring the liquor quality, and increase the liquor yield.
将TH—AADY应用于浓香型大曲酒双轮工艺中 ,能起到耐酸、耐酯性能及补充酵母数量的作用 ,使发酵稳定可靠 ,可在保证酒质的基础上改善发酵效果 ,提高原料出酒
3.
The quality of Luzhou-flavour liquor is closely correlated with its pit management and the pit management contains mainly two aspects as follows.
浓香型大曲酒的质量与窖池密切相关,注重窖池的管理主要要做好两方面工作,一是设计好窖池,培养好窖泥并防止其退化,注重保养;二是做好发酵期间的池口管理,包括封窖、踩窖、滴窖、清窖及夏季池口管理等。
6) Luzhou-flavor Daqu base liquor
浓香型大曲原酒
补充资料：大曲酒
分子式：
分子量：
CAS号：
性质：用大曲酿造的白酒，风味优美，如茅台酒、汾酒、西凤酒、泸洲老窖等。
分子量：
CAS号：
性质：用大曲酿造的白酒，风味优美，如茅台酒、汾酒、西凤酒、泸洲老窖等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条