《酒》(国外英文资料).docVIP

《酒》(国外英文资料) Most of the wine made from sorghum is solid fermentation. The traditional process of Chinese sorghum brewing, because of the way of koji There are two major categories of koji and koji. The koji method is used as a raw material for crops such as wheat and peas, which depend on the natural breeding of wild fungi. The main products of the koji are root mould, musty, aspergillus, yeast, acetic acid and lactic acid bacteria. The rule of law The liquor has special aroma of koji, good wine and good quality. This method is used in various famous wines. However, the production period of the koji is long, the turnover is slow, the quantity of koji is large, the wine rate is lower, the production is This is higher. In the total production of kaoliang liquor, the amount of alcohol produced by this method is small, but it is because of the wine crystal Higher, there is still development tendency. The little koji is known for its French. The use of koji is often used in medicinal materials, which is also known as koji or liquor or wine The bread. The main microorganisms in the drug are mildew, mildew and yeast. Sichuan and guizhou use solids Fermentation. Jiangsu and zhejiang are more liquid fermentation. Recently, there has been a transition from natural breeding to purity Kind of training. The sorghum, which is produced by small koji, is a large but poor product. My mouth. The taste is thin and the law has a declining tendency. In order to economize on the use of grain, the production of the gluten-koji method of the glutenga. This method with artificial The fermentation of the bacteria, the rapid fermentation, the short production cycle, also known as the fast koji method. Because the wine rate is higher, it is This is low, which is widely adopted in the northern provinces. In addition to the use of koji, the process of brewing and operation are basically the same. Therefore, in order to The main process of sorghum wine was briefly illustrated by the koji method.