提高乌衣红曲黄酒质量和出酒率的途径  

Methods of Improving the Quality and the Yield of Black-skin-red-koji Yellow Rice Wine

作　　者：徐新毅 

机构地区：[1]浙江省永嘉酿造厂

出　　处：《酿酒科技》1999年第2期64-65,共2页Liquor-Making Science & Technology

摘　　要：从如何选择酿酒原料、加强发酵过程管理和生物技术在酿酒中的应用等３个方面叙述了提高乌衣红曲黄酒质量和出酒率的途径。The methods of improving the quality and the yield of black-skin-red-koji yellow rice wine were described.The methods are as following:①Selection of the materials for brewing yellow rice wine;②Fortifying the management of the fermentation;③Application of the bio-technology in the brewing of yellow rice wine.

关 键 词：黄酒 乌衣红曲黄酒 质量 原料 发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程]