状酒最佳浸渍工艺的研究  

Researching for the Best Steeping Technique of Fermented Glutinous Rice Creaming Wine

作　　者：余有贵 

机构地区：[1]邵阳高专化工轻工系,邵阳422004

出　　处：《邵阳高专学报》1998年第2期130-133,共4页

摘　　要：对状酒生产独特的浸渍工艺进行了较详细的研究,确定了甜酒醪用30°食用酒精以1∶3的比例,在16～20℃下浸渍50d的最佳浸渍工艺。The detailed study on the special steeping technique of fermented glutinous rice creaming wine is represented in this paper. It is the best extracting technique that sweet wine cream could be steeped by 30% edible alchohol in proportion of three to one for 50 days under 16~20℃ temperature.

关 键 词：甜酒醪 浸渍工艺 状酒 最佳工艺 

分 类 号：TS262.8[轻工技术与工程—发酵工程]