摘要
淋饭法、摊饭法是半甜型绍兴黄酒生产中最常用的生产工艺,虽然2种工艺生产半甜型黄酒的机理基本一致,但生产过程具有较大的差异。该文从工艺操作和对半甜型黄酒生产过程中感官指标和理化指标的分析,指出了2种工艺生产半甜型黄酒的优缺点。
Lin-fan method and Tan-fan method are the most common processing technology in the production of medium sweet Shaoxing rice wine. Although the mechanism of Lin-fan method and Tan-fan method in production were basically same, their processing courses differs greatly. This paper pointed out the advantage and disadvantage of the two methods by analyzing the processing operation, sensory index and physical-chemical parameters in the production of medium sweet rice wine.
出处
《中国酿造》
CAS
北大核心
2005年第9期38-39,共2页
China Brewing
关键词
淋饭法
摊饭法
半甜型
绍兴黄酒
Lin-fan method
Tan-fan method
half-sweet type
Shaoxing rice wine
