摘要
就绍兴善酿酒的生产工艺进行分析;提出优化的生产工艺:改进传统善酿酒的配方及工艺,在落缸24h加入65%(V/V)的糟酒,来抑制酒精发酵。
Traditional production process of Shaoxing shanniang yellow rice wine were introduced and optimized in this research. Optimized technologies were put forward as follows： after the grains were put into the jars for 24h, the distilled spirit that contained 65% alcohol was added in order to control the alcoholic fermentation.
出处
《四川食品与发酵》
2008年第6期19-21,共3页
Sichuan Food and Fermentation
关键词
善酿酒
生产工艺
糟酒
优化
Shanniang rice wine
production process
distiUed spirit
optimization
