摘要
阐述了决定黄酒灭菌温度的因素,并与决定啤酒和日本清酒灭菌温度的因素进行了比较。提出了成品黄酒的酸败主要由乳酸杆菌引起及控制措施。仓贮坛酒、仓贮坛装酸酒和发酵过程中乳酸乙酯的形成机理。
The factors determining the sterilization temperature of rice wine were introduced, and compared with those of beer and Japanese sake. It was proposed that the spoilage of rice wine resulted from lactobacilli and measures controlling spoilage of products were provided. The principle of producing ethyl lactate for cell-stored jar wine and sour wine, and fermentation process was given.
出处
《中国酿造》
CAS
北大核心
2005年第6期34-38,共5页
China Brewing
关键词
黄酒
灭菌温度
因素
煎酒
乳酸杆菌
酸败
措施
rice wine
sterilization temperature
factor
boiling wine
Lactobacilli
spoilage
measure
