传统黄酒淋饭酒母酸败的原因及防止措施  

Leaching Of Traditional Rice-sprinkling Mother Yeast Of Yellow Rice Wine to Prevent Rancidity And The Teasons For The Measures

作　　者：陈宝良[1] 毛青钟[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《食品与发酵科技》2009年第4期13-16,共4页Food and Fermentation Science & Technology

基　　金："十一五"国家科技支撑计划重点项目(2008BAI63B06)

摘　　要：阐述了引起传统黄酒淋饭酒母酸败机理;论述了引起传统黄酒淋饭酒母酸败的原因;阐明了防止传统黄酒淋饭酒母酸败的措施,对实际生产具有良好的指导意义。On the cause leaching of traditional rice-sprinkling mother yeast of yellow rice wine rancidity mechanism ,On the cause leaching of rice-sprinkling mother yeast of yellow rice wine rancidity ,causes stated prevent leaching of traditional rice-sprinkling mother yeast of yellow rice wine rancidity measures, the actual production of good guidance.

关 键 词：淋饭酒母 酸败 原因 防止 措施 意义 

分 类 号：TS262.4[轻工技术与工程—发酵工程]