| "湘派"现代黄酒的生产技术 |
| |
| 引用本文： | 余有贵,刘屏亚,金城,姚胜."湘派"现代黄酒的生产技术[J].中国酿造,2011(6). |
| |
| 作者姓名： | 余有贵 刘屏亚 金城 姚胜 |
| |
| 作者单位： | 1. 邵阳学院生物与化学工程系,湖南邵阳,422000
2. 湖南胜景山河生物科技股份有限公司,湖南岳阳,414000 |
| |
| 摘 要： | 阐述了黄酒技术创新的发展趋势和"湘派"黄酒的起源及形成,介绍了"湘派"黄酒的生产工艺及参数,详细分析了"四酶二曲一酵母,酿造现代黄酒的工艺特点,可以弥补成品酒风味的不足,该新技术为黄酒产业的发展壮大提供了新思路.
|
| 关 键 词： | 湘派黄酒 新技术 酿酒工艺 工艺特点 |
Modern production technology of" Xiang school" rice wine |
| |
| YU Yougui,LIU Pingya,JIN Cheng,YAO Sheng.Modern production technology of" Xiang school" rice wine[J].China Brewing,2011(6). |
| |
| Authors: | YU Yougui LIU Pingya JIN Cheng YAO Sheng |
| |
| Affiliation: | YU Yougui1,LIU Pingya2,JIN Cheng2,YAO Sheng2(1.Department of Biology and Chemical Engineering,Shaoyang University,Shaoyang 422000,China,2.Hunan Sheng Jin Shan He Biological Technology Co.,Ltd.,Yueyang 414000,China) |
| |
| Abstract: | The development trends of technology of rice wine and the origin and the formation of Xiang school rice wine were introduced in this paper.The production technology and parameters were discussed.The characteristics of brewing process four kinds of enzymes,two kinds of Qu and a kind of yeast was analyzed in detail,which can complement the flavor of the product.The new technology provided a new idea for development and growth of the rice wine industry. |
| |
| Keywords: | Xiang school rice wine new technology brewing process technology characteristics |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
