Study on the Pit-Entry Method of Surface Fermented Grains of Jiangxiang Baijiu
Among the three typical liquor bodies of Jiangxiang Baijiu,the sauce-aroma liquor mainly comes from the surface fermented grains.In or-der to improve the qualification rate of sauce-aroma liquor,experiments were carried out on the pit-entry method of surface fermented grains,and the results showed that the pit-entry method had an impact on the quality of the crude liquor.This study improves the liquor quality,increases the revenue of the enterprise,and provides new ideas for improving the qualification rate of sauce-aroma liquor,which is of great significance to the long-term de-velopment of Jiangxiang Baijiu.
万方数据
维普
