糯米老白酒酒糟的综合利用  

Synthetical utilization of vinasse in glutinous rice wine

作　　者：沈子林[1] 

机构地区：[1]绍兴市调味品专业分会,浙江绍兴312000

出　　处：《江苏调味副食品》2009年第3期43-44,共2页Jiangsu Condiment and Subsidiary Food

摘　　要：为了节约资源,减少环境污染,充分利用酿制糯米老白酒的副产品酒糟,综合开发调料酒、糟卤和杨梅酒等产品,同时,阐述了酒糟的选择和各产品的生产工艺流程。As the by - product of glutinous rice wine, vinasse can be fully used to save resources and protect environment. Therefore, some by - products, such as cooking wine, lees and halogen, and red bayberry wine were developed. The choice of vinasse and the technical process of by - products were discussed as well.

关 键 词：酒糟 开发利用 调料酒 糟卤 杨梅酒 工艺流程 

分 类 号：TS262.3[轻工技术与工程—发酵工程]