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The application of fungous amylase in red koji yellow wine
Author(s): Shao Fa-du
Pages: 72-
74
Year: 2000
Issue:
1
Journal: LIQUOR-MAKING
Keyword: 黄酒; 红曲; 工艺; 真菌淀粉酶;
Abstract: 传统红曲黄酒的工艺改革,在减少红曲22%的情况下,通过添加真菌淀粉酶、黄酒活性干酵母,使酒质有所提高,出酒率与原老工艺相比增加了22kg/100kg,经济效益明显.
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