摘要
论述了黄酒浸米浆水发酵理论、黄酒小曲(酒药)为酵母曲、黄酒生麦曲中霉菌、黄酒灭菌机理、黄酒发酵醪的酸败机理、黄酒三边发酵理论、黄酒乳酸乙酯等酯类生成机理、黄酒陈酿机理等,黄酒酿造机理或理论的创新,对促进黄酒业的科技进步和发展有重要作用。
The Chinese rice wine dip meter Jiangshui fermentation theory, Chinese rice wine(yeast) for Xiaoqu yeast starter, Chinese rice wine in raw wheat koji mold, Chinese rice wine sterilization mechanism, Chinese rice wine fermentation rancidity mechanism, Chinese rice wine three side fermentation theory, Chinese rice wine ethyl lactate ester formation mechanism, Chinese rice wine aging mechanism,innovation mechanism and theory Chinese rice wine brewing, is important the role of scientific and technological progress and promote the development of Chinese rice wine industry.
作者
毛青钟
MAO Qingzhong(Kuaijishan Shaoxing Rice Wine CO.Ltd.,Shaoxing 312032,Zhejiang,China)
出处
《酿酒》
CAS
2018年第6期33-35,共3页
Liquor Making
关键词
黄酒
机理
陈酿
创新
Chinese rice wine
Mechanism
Aging
Innovate
