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| 用现代生物技术改革寿生酒传统工艺的初探 | |
| 引用本文： | 邵法都,汪钊,叶绍林. 用现代生物技术改革寿生酒传统工艺的初探[J]. 酿酒科技, 2002, 0(4): 94-95,93 |
| 作者姓名： | 邵法都 汪钊 叶绍林 |
| 作者单位： | 1. 浙江九峰酒厂,浙江,金华,321075 2. 浙江工业大学,浙江杭州310014 3. 金华安琪食品公司,浙江,金华,321000 |
| 摘 要： | 探索了寿生酒传统工艺的改革，试验表明，当红曲用量减少40％，用淀粉酶、黄酒活性干酵母取代，所酿制的寿生酒不仅品质更高，而且出酒率提高了5％左右。 |
| 关 键 词： | 现代生物技术 寿生黄酒 红曲 生麦酒 黄酒 ADY 工艺改革 |
| 文章编号： | 1001-9286(2002)04-0094-02 |
Research on the Innovation of Conventional Techniques of Shousheng Rice Wine by Modern Biotechnology |
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| SHAO Fa-du,WANG Zao and YE Shao-lin. Research on the Innovation of Conventional Techniques of Shousheng Rice Wine by Modern Biotechnology[J]. Liquor-making Science & Technology, 2002, 0(4): 94-95,93 | |
| Authors: | SHAO Fa-du WANG Zao YE Shao-lin |
| Abstract: | The innovation of conventional techniques of Shousheng Rrice Wine was studied in this paper and the results suggested that if the use level of red starter reduced by 40 % and the reduced part replaced by amylase and Y-ADY, the quality of Shousheng Rice Wine could be improved greatly and yield rate also increased by 5%.(Tran. by YUE Yang) |
| Keywords: | Shousheng Rice Wine red starter crude wheat wine Y-ADY technical innovation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |