摘要
讨论了日本清酒与我国喂饭黄酒的异同和共同点。通过对2种以大米为原料的低度酿造酒的工艺流程、酿造方法、喂饭作用、发酵特征、酒基成分等进行比较、分析、研究。在此基础上,提出了对我国喂饭黄酒的改进和设想。
Similarity and difference between sake and rice wine with addition of steamed rice during fermentation was discussed in the paper. Proce- dure and methods of fermentation, effect of addition of steamed rice, fermentation characteristics and ingredients of base wine of the two alcohol bev- erages with rice were studied. On the basis of the study, improvement approaches to rice wine with addition of steamed rice during fermentation in our country was proposed.
出处
《中国酿造》
CAS
北大核心
2010年第5期131-135,共5页
China Brewing
