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The application of fungous amylase in red koji yellow wine
Author(s): 
Pages: 72-74
Year: 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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