| 米酒液态法酿造工艺的研究 |
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| 引用本文： | 陈胜明.米酒液态法酿造工艺的研究[J].酿酒科技,1999(3):33-34. |
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| 作者姓名： | 陈胜明 |
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| 作者单位： | Wuhan Euro Dongxihu Beer Co.Ltd.，Wuhan，Hubei 430047，China |
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| 摘 要： | 米酒相对于其他酒类具有营养丰富、酒精度低、香甜可口、老少皆宜的特点，深受人们喜爱。开发完整的系统的适合于现代化大生产的液态法酿造工艺，是将米酒这一传统的地方特产更好地推向市场的必经之路。
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| 关 键 词： | 米酒 液态法 工艺 开发 |
A Study on the Brewing Technology of Rice Wine by Liquid Fermentation |
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| CHEN Sheng-ming.A Study on the Brewing Technology of Rice Wine by Liquid Fermentation[J].Liquor-making Science & Technology,1999(3):33-34. |
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| Authors: | CHEN Sheng-ming |
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| Abstract: | Rice wine was provided with the features of nourishing,low alcohol,very tasty,suitable for grown-ups and children.It was in favour with the consummer and compared with the other alcoholic beverages.Devoloping the whole and systemal brewing technology suitable for the liquid fermentation in modern large scale production is the necessary way of advancing the traditional special local product rice wine into the market. |
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| Keywords: | rice wine liquid fermentation technology devolopment |
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