| 中国清酒工艺技术研究 |
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| 引用本文： | 苑振宇,张书田,王秉钦.中国清酒工艺技术研究[J].中国酿造,2013,32(6):169. |
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| 作者姓名： | 苑振宇 张书田 王秉钦 |
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| 作者单位： | 河北瑞禾庄园酒业有限公司,河北邯郸,056105 |
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| 摘 要： | 清酒是我国酿造酒的古老品种,具有悠久的历史和辉煌的成就.但是由于历史上的复杂原因,自汉代以后,清酒逐步被黄酒所替代,以致在很长的历史时期,已经没有了清酒的地位.为恢复和重建清酒的历史地位,文中研究以小米为原料,经液态发酵,生产出新一代中国清酒.
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| 关 键 词： | 中国清酒 工艺 小米 |
Chinese sake technology |
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| YUAN Zhenyu,ZHANG Shutian,WANG Bingqin.Chinese sake technology[J].China Brewing,2013,32(6):169. |
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| Authors: | YUAN Zhenyu ZHANG Shutian WANG Bingqin |
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| Affiliation: | Hebei Ruihe Manor Wines Co., Ltd., Handan 056105, China |
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| Abstract: | Sake is an ancient breed of brewing in China with a long history and had got brilliant achievements. However, due to the complexity of historical reasons, since the Han Dynasty, sake rice wine gradually being replaced, resulting in a very long historical period, sake has no status in China brewing. For rehabilitation and reconstruction of the historical status of sake, this study used millet as raw material, a new generation of Chinese sake was got by liquid fermentation. |
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| Keywords: | Chinese sake technology millet |
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