| 生料法酿造不同酒之工艺参数 |
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| 引用本文： | 王启军,张东亮,张水华.生料法酿造不同酒之工艺参数[J].中国酿造,2006(12):42-45. |
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| 作者姓名： | 王启军 张东亮 张水华 |
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| 作者单位： | 华南理工大学,轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 简述了生料酿酒的原理、原料选择方法及生料法生产玉米黄酒、包谷烧酒、糯米酒等工艺参数。由于原料成分的不同，特别是直链淀粉含量的差异，导致加工工艺及其各参数有很大差异，指出了生料法酿酒存在的问题，提出了改善酒香酒质的方法。
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| 关 键 词： | 生料酿酒 发酵 蒸馏 |
| 文章编号： | 0254-5071(2006)12-0042-04 |
| 修稿时间： | 2006年6月29日 |
Technical parameters for different wine brewing with uncooked materials |
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| WANG Qi-jun,ZHANG Dong-liang,ZHANG Shui-hua.Technical parameters for different wine brewing with uncooked materials[J].China Brewing,2006(12):42-45. |
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| Authors: | WANG Qi-jun ZHANG Dong-liang ZHANG Shui-hua |
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| Abstract: | The principle and material selection of wine brewing with uncooked materials were introduced, as well as the technical parameters for the production of corn wine, Indian corn samshu and glutinous rice wine. Due to the different components of uncooked materials, especially the different content of amylose, there were significant differences in processing techniques and related parameters. Problems in wine brewing with uncooked materials, as well as ways to improve wine flavour and quality, were pointed out for brewing corporation. |
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| Keywords: | wine brewing with uncooked materials fermentation distillation |
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