| 生米酿酒试验 |
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| 引用本文： | 秋山裕一,刘义刚. 生米酿酒试验[J]. 酿酒科技, 2001, 0(5): 80-82 |
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| 作者姓名： | 秋山裕一 刘义刚 |
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| 作者单位： | 日本酿造协会,日本,东京;四川食品发酵研究设计院,四川温江,611130 |
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| 摘 要： | 以生米为原料 ,市售酶制剂为发酵剂 ,可以酿制类似熟料的饮料酒。酒质可分两类 ,一是以清酒为目标的生料酒 ;一是有别于清酒的新酒种。试验结果表明 ,清酒酿造常用曲霉和保藏的曲霉的酶含量酿造生料酒尚存在一定问题 ,有必要加以改良 ,要求酶制剂的酶活更高。(庞晓)
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| 关 键 词： | 烧酒 清酒 生料酒 |
| 文章编号： | 1001-9286(2001)05-0080-03 |
| 修稿时间： | 2001-04-28 |
Tests on Liquor-making by Uncooked Grains |
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| Tran.by LIU Yi-gang. Tests on Liquor-making by Uncooked Grains[J]. Liquor-making Science & Technology, 2001, 0(5): 80-82 |
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| Authors: | Tran.by LIU Yi-gang |
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| Abstract: | We could produce potable spirit with uncooked grains as raw materials and saled enzyme as ferment which resembles liquor produced by cooked grains. And this kind of liquor could be classified into two categories: 1. Liquor by uncooked grains belongs to Sake series. 2. New liquor type different from Sake. The trial results suggested that enzyme content of aspergillus and storaged aspergillus for Sake production should be increased for production of liquor by uncooked grains.(Tran.by YUE Yang) |
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| Keywords: | distilled liquor Sake liquor by uncooked grains |
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