Effect of Fuxiang Flavor Koji On The Yield And Quality of Luzhou-flavor Baijiu
In order to improve the quality of luzhou-flavor Baijiu in our company,the production experiment of Fuxiang Flavor Koji was carried out,the effects of different schemes on the quality and production of luzhou-flavor Baijiu were analyzed.The liquor yield of the second scheme was slightly higher,and the physical and chemical sensory indexes were better than those of the control,it provides a feasible scheme for the use of Koji in the production of luzhou-flavor Baijiu in the future.
Luzhou-flavorBaijiuFlavor KojiOutput and QualityImpact
万方数据
维普
