Application of Angel Yeast and Saccharifying Enzyme in the Production of Xiaoqu Liquor
安琪酵母, 糖化酶在小曲酒中的应用
Investigation on Conversion of Saccharifying System in Breweries to Increase Production Output
关于啤酒厂糖化系统增产改造的探索
The addition of saccharifying enzyme could improve liquor yield and reduce liquor acidity produced by both the two species.
在添加糖化酶后, 两种米种的酒分均有所提高, 而酸度降低。
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