食品与发酵科技--杂志社 关键词： 黄水；酯化液；优质品率 [gap=556]Key words: yellow wate; esterified liquid; quality product rate
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更换“人工老窖泥”可促进和提高发酵酒的优质品率。
The replacement of manmade aged pit mud could increase the quality rate of fermenting liquor.
新型白酒具有酒质柔和、爽净、甘洌，酒体清澈透明，可塑性强， 出酒率高、优质品率高等特点。
New type liquor had the advantages of soft and clear liquor taste, transparent in color, high liquor yield, high plasticity, and high quality product rate etc.
生产试验表明，应用酯化曲能有效地促进窖内发酵体系的生香功能，在保证出酒率的基础上，大幅度地提高浓香型白酒的优质品率。
Production test indicated that the application of esterified starter could effectively improve aroma-producing capability in pit and greatly increase quality product...
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