绍兴黄酒的酿造特点

该文从11个方面论述了绍兴黄酒的酿造特点，即配料的特殊性和酒种的多样性；低温长时间浸米；发酵状态的多样性；黄酒醪的发酵特点；微生物的多样性，复杂性：接种方式独特：菌种保存方法独特；酵母与乳酸杆菌协同作用的混合发酵并行的过程（即边糖化、边酵母发酵、边乳酸发酵同时进行的三边发酵）：酒液勾兑；较高的灭菌温度；成品酒的贮存。

Brewing characteristics of Shaoxing rice wine

The brewing characteristics of Shaoxing wine were presented in the following eleven aspects: the uniqueness of adjunct materials and the variety of different wine,the treatment of soaking rice at low temperature for a long time,the variety of fermentation state,the characteristics of rice wine broth,the variety and complexity of microorganisms,the uniqueness of inoculation and strain preservation,the process of mixed fermentation of yeast and lactic acid bacteria(e.g.the concurrence of saccharification,yeast fermentation and lactic fermentation),the over-mixing of different liquors,the high sterilization temperature,and the storage of produced wine.