| 浅析绍兴黄酒中的氨基酸 |
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| 引用本文： | 魏桃英. 浅析绍兴黄酒中的氨基酸[J]. 酿酒, 2007, 34(2): 76-77 |
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| 作者姓名： | 魏桃英 |
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| 作者单位： | 会稽山绍兴酒有限公司,浙江,绍兴,312030 |
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| 摘 要： | 通过理论与实际相结合的方法来论述绍兴黄酒在发酵过程中氨基酸形成机理及其来源.同时氨基酸受温度、酸度的影响及它对黄酒风味所起的作用和对人体具有一定的营养价值.
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| 关 键 词： | 黄酒 发酵 氨基酸 加饭酒 |
| 文章编号： | 1002-8110（2007）02-0076-02 |
| 收稿时间： | 2006-11-03 |
| 修稿时间： | 2006-11-03 |
Simple Analysis of Amino Acids in Shaoxing Rice Wine |
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| WEI Tao-ying. Simple Analysis of Amino Acids in Shaoxing Rice Wine[J]. Liquor Making, 2007, 34(2): 76-77 |
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| Authors: | WEI Tao-ying |
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| Affiliation: | Kuaijishan Shaoxing Wine Co.,Ltd, Shaoxing 312030,Zhejiang,China |
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| Abstract: | This article discuss the effect of amino acid by temperature and acidity during the fermentation process of yellow rice wine of Shao Xing and the effect of tinge of yellow rice wine and importance of nutrition by amino acid by the combining theroy with practice. |
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| Keywords: | yellow rice wine fermentation amino acid rice wine |
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