酿酒工艺(国外英文资料).docVIP

酿酒工艺(国外英文资料) Liquid wine and production technology. [] high protein sacchariferous feed The inheritance and development of traditional brewing technology, Kimiaki biological has become the backbone of liquid wine industry. Based on the effective absorption of Chinese traditional brewing technology and solid liquid brewing technology, the introduction of international advanced theory and technology of wine, Kimiaki biological original liquid brewing new technology in its liquid brewing technology high liquor yield, lees (feed) with high protein, at the same time comprehensive nutrition, the produced liquor quality better, taste better, with pure grain puree, mellow, clear and transparent characteristics such as mineral water, drinking is not the top of the. This new technology, less investment, quick effect, high efficiency, low risk, easy popularization of product sales, market development space is vast, more suitable for rural use of local natural resources and human resources, to create small and medium-sized wine, aquaculture. This technology has obvious advantages and has become the first choice for quick enrichment in rural economic development! Technology Kimiaki liquid brewing and high protein feed production by biological saccharification processing effective for food, so that grain value exponentially, green pollution-free. At the same time, from several industries (such as: wine, feed, breeding, energy, planting, etc.) to obtain considerable economic and social benefits. By expanding the breeding industry, we can provide more organic fertilizer for land improvement, reduce hardening and improve the utilization rate, and realize the virtuous cycle and development of the rural three-dimensional breeding industry and planting industry. Make the mountain greener, the water clearer, the people richer, benefit the descendants! * [functional excellence, new equipment of high quality and inexpensive wine] Scientific technology, but also rely on its supporting adva