无蒸煮麦曲黄酒产品的质量控制  

Quality Control of Wheat-starter Yellow Rice Wine without Steaming

作　　者：陈佩仁 叶春勇 王友崇 王林秋 张晓 

机构地区：[1]浙江台州黄岩食品科技学会,浙江台州318020 [2]浙江省柑桔研究所,浙江台州318020

出　　处：《酿酒科技》2007年第12期65-67,共3页Liquor-Making Science & Technology

摘　　要：以无蒸煮方法酿造麦曲黄酒,严格工艺过程的质量控制,可减少高级醇、醛类和硫化物等产生。新酒陈酿能有效改善和提高产品风味,酒质可接近或达到传统工艺的水平。As for the production of wheat-starter yellow rice wine without steaming, strict quality control during technical process could reduce the production of higher alcohols, aldehydes and sulfides. Besides, the aging of newly-produced wine would effectively improve wine flavor and wine quality might be close to or achieve that produced by traditional techniques.

关 键 词：麦曲黄酒 无蒸煮酿造 质量控制 

分 类 号：TS262.2[轻工技术与工程—发酵工程]