摘要
该文着重介绍了浙江玫瑰米醋传统工艺的特点,生产周期、酿制技艺以及米醋发酵变化规律,在此基础上对传统工艺进行分析,并提出了一些更新设想和措施。
This paper put emphasis on introducing the rose vinegar about its characteristics of the traditional technology, the production period, the brewing technology, and the fermentation regular pattern. On the basis of the analysis of the traditional technology, it has brought forward some new tentative plans and measures.
出处
《中国酿造》
CAS
北大核心
2004年第5期23-26,33,共5页
China Brewing
关键词
玫瑰米醋
特征
传统工艺
继承
完善
rose vinegar
characteristics
traditional technology, inherit
perfect
