Key Techniques of the Production of Buckwheat Liquor
The new techiques of a buckwheat liquor product was studied and its technical characteristics were as follows: Daqu and Xiaoqu used as the fermenting agent, pit bottom covered by lotus leaf before pit entry, and fermented grains sprinkled by buckwheat yellow wine after pit entry. Besides, the relative technical parameters were optimized. After the optimization, liquor yield increased by 7.7 % (compared with buckwheat liquor fermented by only Xiaoqu), total acids and total esters content increased by above 50%(the content of ethyl lactate, ethyl ace-tate and ethyl butyrate increased evidently), and the content of fusel oil and methanol decreased evidently. (Trans. by YUE Yang)
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万方数据
维普
