| 用黄酒丢糟代替部分大米制料酒的研究 |
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| 引用本文： | 孙国昌,张水娟.用黄酒丢糟代替部分大米制料酒的研究[J].中国酿造,2004(7):29-29,34. |
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| 作者姓名： | 孙国昌 张水娟 |
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| 作者单位： | 绍兴东风酒厂,浙江,绍兴,312030 |
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| 摘 要： | 丢糟营养丰富，可用来代替部分大米制料酒。加糟36％，加水200％，制成的料酒酒度为15．6％(v／v)，氨基酸态氮提高0．25g／L，酯提高0．16g／L，同时减少用曲4．36％，出酒率提高75％。
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| 关 键 词： | 黄酒丢糟 大米 料酒 |
| 文章编号： | 0254-5071(2004)07-0029-01 |
Study on culinary wine making techniques by replacing partial rice with waste distiller's grains |
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| SUN Guo-Chang,ZHANG Shui-juan.Study on culinary wine making techniques by replacing partial rice with waste distiller''''s grains[J].China Brewing,2004(7):29-29,34. |
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| Authors: | SUN Guo-Chang ZHANG Shui-juan |
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| Abstract: | Waste distiller's grains are rich in nutrients and could be used inste ad of partial rice to produce culinary wine. With the addition of 36% distiller' s grains and 200% water in raw materials, culinary wine was produced with alcoh ol content 15.6% (v/v), amino nitrogen and ester content increased by 0.25g/L an d 0.16g/L, and amount of koji decreased by 4.36%. The yield of wine increased by 75%. |
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| Keywords: | waste distiller's grains rice culinary wine |
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