| 传统黄酒小曲制作过程微生物及产香的变化 |
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| 引用本文： | 毛青钟,俞关松,陈郛. 传统黄酒小曲制作过程微生物及产香的变化[J]. 中国酿造, 2006, 0(6): 55-57 |
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| 作者姓名： | 毛青钟 俞关松 陈郛 |
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| 作者单位： | 浙江东风绍兴酒有限公司,浙江,绍兴,312030 |
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| 摘 要： | 阐述了传统黄酒小曲（酒药）制作过程产香的变化，测定和分析了成品小曲中主要微生物的种类、数量。
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| 关 键 词： | 黄酒 小曲 产香 |
| 文章编号： | 0254-5071(2006)06-0055-03 |
| 修稿时间： | 2006-02-25 |
Flavor changes during rice wine starter (Xiao Qu) preparation |
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| MAO Qing-zhong,YU Guan-sun,CHEN Fu. Flavor changes during rice wine starter (Xiao Qu) preparation[J]. China Brewing, 2006, 0(6): 55-57 |
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| Authors: | MAO Qing-zhong YU Guan-sun CHEN Fu |
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| Abstract: | Flavor changes during rice wine starter(Xiao Qu) preparation were discussed and the varieties and quantities of microorganisms in the starter were detected and analyzed in this paper. |
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| Keywords: | rice wine starter(Xiao Qu) flavor producing |
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