| 关于黄酒发酵过程中成分变化的探讨 |
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| 引用本文： | 毛青钟. 关于黄酒发酵过程中成分变化的探讨[J]. 中国酿造, 2004, 0(12): 1-5 |
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| 作者姓名： | 毛青钟 |
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| 作者单位： | 东风绍兴酒有限公司,浙江,绍兴,312030 |
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| 摘 要： | 介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母菌和乳酸杆菌的协同发酵作用。
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| 关 键 词： | 酵母 乳酸杆菌 发酵 黄酒 |
| 文章编号： | 0254-5071(2004)12-0001-05 |
| 修稿时间： | 2004-02-16 |
Discussion on composition changes during rice wine fermentation |
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| MAO Qing-zhong. Discussion on composition changes during rice wine fermentation[J]. China Brewing, 2004, 0(12): 1-5 |
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| Authors: | MAO Qing-zhong |
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| Abstract: | This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus . |
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| Keywords: | yeast Lactobacillus fermentation rice wine |
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