摘要
通过理论与实际相结合的方法来论述绍兴黄酒在发酵过程中氨基酸形成机理及其来源。同时氨基酸受温度、酸度的影响及它对黄酒风味所起的作用和对人体具有一定的营养价值。
This article discuss the effect of amino acid by temperature and acidity during the fermentation process of yellow rice wine of Shao Xing and the effect of tinge of yellow rice wine and importance of nutrition by amino acid by the combining theroy with practice.
出处
《酿酒》
CAS
2007年第2期76-77,共2页
Liquor Making
关键词
黄酒
发酵
氨基酸
加饭酒
yellow rice wine
fermentation
amino acid
rice wine
