米香型白酒
- 网络Rice baijiu
米香型白酒-
酯化酶技术在米香型白酒生产上的应用
Innovative Application of Esterified Enzyme Techniques in Rice-flavor Liquor Production
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磊花烧酒是客家人在继承和发展小曲米香型白酒生产过程中博采众长、自主创新的成果。
Leihua distilled liquor was developed by Hakkas through the inheritance and innovation of traditional Xiaoqu rice-flavor liquor .
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以上三配方酒样中的总酯、总酸含量均达到优质低度米香型白酒的国家标准。
Total ester and total acid content in three prescriptions above all reach national top quality standard of Sanhua-flavor type low alcohol liquor .
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研究了米香型低度白酒运用微孔膜过滤技术的各种组合除浊方法。
Various combined methods for defecating the rice fragrant spirit with a low degree of alcohol were studied by means of microporous barrier filtration technique .