调整传统西凤酒大曲的原料比例，加入一定数量的小麦，适当减少豌豆用量。
The raw materials proportioning of tradition al Xifeng Daqu was adjusted. An amount of wheat was added into raw materials and the use quantity of pea reduced properly.
经过对西凤酒插、挑窖生产工艺的总结，主要对插窖阶段糟醅淀粉消耗和窖池升温幅度做了对应分析，并对插窖阶段工艺条件同时进行了分析对比。
Analysis the techniques of Xifeng Liquor Cha, Tiao process, especially analysis the amylum consume and vault-pool temperature rise rage in Cha process.
经过对西凤酒插、挑窖生产工艺的总结，主要对插窖阶段糟醅淀粉消耗和窖池升温幅度做了对应分析，并对插窖阶段工艺条件同时进行了分析对比。
Analysis the techniques of Xifeng Liquor Cha, Tiao process, especially analysis the amylum consume and vault-pool temperature rise rage in Cha process.
应用推荐