摘要
黄酒以大米、黍米为原料,酒精含量一般为14%vol～20%vol,属于低度酿造酒。试验以酸度作为黄酒一项重要的理化指标,在后酵设置不同打耙次数和酸度值来寻找合格的产品标准,确定符合产品指标的工艺和产品的企业指标,为生产工艺的制定提供实施依据。
The rice wine takes the flee, the millet rice as raw materials, and belongs to low brewing wine whose alcohol content is 14% vol - 20% vol generally. The acidity was selected as the important index of rice wine in the experiment. The qualified product standard was found by setting different target times and acidity values in the post-ferment. It could provide basis for determination of the processing technology and company indexes.
出处
《中国酿造》
CAS
北大核心
2009年第6期179-181,共3页
China Brewing
关键词
黄酒
理化指标
酸度
相关性
rice wine
physiochemical indexes
acidity
correlation
