决定绍兴黄酒灭菌温度的因素  

The determining factors of sterilization temperature in Shaoxing yellow rice wine

作　　者：毛青钟[1] 徐大新[1] 

机构地区：[1]会稽山绍兴酒有限公司,浙江绍兴312030

出　　处：《江苏调味副食品》2006年第5期18-21,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：为充分了解绍兴黄酒灭菌温度对酒的影响,该文阐述了影响灭菌温度的几大因素:微生物、酶、酒中固形物含量。并介绍了灭菌温度的高低和酒液的澄清及各类酯的生成之间的关系。同时简介了酸败成品黄酒微生物的检测方法。In order to find out the effects of sterilization temperature on Shaoxing yellow rice wine, this article discusses some influencing factors of sterilization temperature, which includes microorganism, enzyme, and the content of solid particles in wine. The relationship between sterilization temperature and the clarification of wine, the relationship between sterilization temperature and the formation of some esters are also introduced here. Besides, this article discusses the methods of inspecting microorganism in the rancidity yellow rice wine.

关 键 词：绍兴黄酒 灭菌温度 因素 酸败 

分 类 号：TS262.4[轻工技术与工程—发酵工程]