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《Liquor-Making Science & Technology》 2017-10
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Research Progress in Improving the Yield of Xiaoqu Baijiu

LI Jinsong;ZHANG Huaishan;ZHANG Chao;FU Qixu;CHE Jingwei;HUANG Zhijiu;Luzhou Laojiao Group Co.Ltd.;  
Xiaoqu Baijiu is produced with sorghum, rice and corn as raw materials and traditional Xiaoqu as the saccharifying fermenting agent. The taste of Xiaoqu Baijiu is mellow and pure. Accordingly, Xiaoqu Baijiu is quite popular among consumers. In this paper, the research progress in improving the yield of Xiaoqu Baijiu was reviewed from three aspects including raw materials and its processing, improvement of the starter, and technical innovation, which was helpful for advancing health development of Xiaoqu Baijiu industry and could provide useful reference for effectively improving the yield of Xiaoqu Baijiu.
【Fund】: 泸州市科技合作项目(2016-G-1)
【CateGory Index】: TS262.3
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