摘要
对传统黄酒生产工艺进行改进,并通过HPLC(高效液相色谱)对改进后工艺发酵过程中发酵醪糖组分的变化进行分析研究,以此为掌握黄酒大罐发酵过程的糖代谢提供理论基础。
In this paper,the traditional yellow wine process was improved,the sugar components changes of fermenting mash post process reform were analyzed by HPLC（High Performance Liquid Chromatography） 。From the HPLC analysis,the theoretical basis was provided to master the sugar metabolism in yellowwine big pots fermentation process.
出处
《酿酒》
CAS
2010年第2期58-61,共4页
Liquor Making
关键词
工艺改进
HPLC
发酵醪
大罐发酵
糖代谢
process improved
HPLC
fermenting mash
big pots fermentation
sugar metabolism
