| 酿酒发酵基质的比较试验 |
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| 引用本文： | 赵文红,李明南,常杰林.酿酒发酵基质的比较试验[J].中国酿造,2003(6):29-31. |
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| 作者姓名： | 赵文红 李明南 常杰林 |
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| 作者单位： | 仲恺农业技术学院食品科学系,广东,广州,510225 |
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| 摘 要： | 该文对几种发酵原料按不同配比进行比较试验，获得的最佳的原料配比为大米58．8％、高粱9．8％、玉米6．4％、糯米9．8％、小米4．7％。高粱等原料的加入能改善白酒的酒质，但非大米原料的加入量的增大，会降低白酒的出酒率，按以上配比能改进广东米酒的酒质和出酒率。
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| 关 键 词： | 酿酒 原料 工艺 |
| 文章编号： | 0254-5071(2003)06-0029-03 |
| 修稿时间： | 2003年1月8日 |
Experimental Research on Comparison between Fermentation Materials of Brewage |
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| ZHAO Wen-hong,LI Ming-nan,CHANG Jie-lin.Experimental Research on Comparison between Fermentation Materials of Brewage[J].China Brewing,2003(6):29-31. |
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| Authors: | ZHAO Wen-hong LI Ming-nan CHANG Jie-lin |
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| Abstract: | A few kinds of fermentation materials were compared by combining in different proportion to achieve the best fermentation culture medium, which consisted of rice 58.8%, sorghum 9.8%, maize 6.4%, glutinous rice 9.8%, and millet 4.7%. It was found that, with the addition of the materials such as sorghum, the quality of alcohol was improved and the productivity of alcohol was decreased. |
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| Keywords: | brewage materials technology |
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