| 侗乡糯米酒与朝鲜族米酒的比较研究 |
| |
| 引用本文： | 陆步诗,李新社,曾建德. 侗乡糯米酒与朝鲜族米酒的比较研究[J]. 酿酒科技, 2007, 0(3): 78-79 |
| |
| 作者姓名： | 陆步诗 李新社 曾建德 |
| |
| 作者单位： | 邵阳学院生物与化学工程系,湖南,邵阳,422000 |
| |
| 摘 要： | 对侗乡糯米酒与朝鲜族米酒酒曲制作工艺、生产工艺以及成品酒指标进行了比较研究.结果表明,两者均以糯米为原料采用淋饭法酿制而成,但酒曲制作差异、发酵周期不同导致了各自独特的风格.
|
| 关 键 词： | 侗乡糯米酒 朝鲜族米酒 酒曲 微生物 糯米酒 朝鲜族 比较 研究 Wine Rice 风格 发酵周期 差异 制作工艺 酿制 淋饭法 原料 结果 指标 成品酒 生产工艺 酒曲 |
| 文章编号： | 1001-9286(2007)03-0078-02 |
| 修稿时间： | 2006-12-29 |
Comparison of Dongxiang Glutinous Rice Wine with Korean Rice Wine |
| |
| LU Bu-shi,LI Xin-she,ZENG Jian-de. Comparison of Dongxiang Glutinous Rice Wine with Korean Rice Wine[J]. Liquor-making Science & Technology, 2007, 0(3): 78-79 |
| |
| Authors: | LU Bu-shi LI Xin-she ZENG Jian-de |
| |
| Abstract: | The starter-making techniques, production techniques and product wine quality indexes of Dongxiang glutinous rice wine and of Korean rice wine were compared. The results showed that although both of them were produced by rice sprinkling method, the difference in starter-making and fermentation period finally led to different wine styles. |
| |
| Keywords: | Dongxiang glutinous rice wine Korean rice wine wine starter microbes |
| 本文献已被 维普 万方数据 等数据库收录！ |
