摘要
以黑米为主要原料 ,经喂饭法发酵、压滤、澄清等工艺进行黑米酒酿造试验。结果表明 ,出酒率约205% ,出糟率41 % ;酒质理化指标符合国标GB/T13662—92。
With dark rice as the main essentials, the production of dark rice wine by grain-feeding fermentation, compressed filtration and clarification etc. was tested and the results showed that the yield of wine was 205%, yield of distiller′s grains 41% and all the physical and chemical index was in accord with the national standard number GB/T13662-92.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第5期74-76,共3页
Liquor-Making Science & Technology
关键词
黄酒
黑米酒
发酵
试验
喂饭法
yellow rice wine
dark rice wine
fermentation
test
grain-feeding
