机械化黄酒发酵过程中固形物的变化  

The Change of Solids during Mechanized Yellow Rice Wine Fermentation

作　　者：郭柯洋[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：《酿酒科技》2012年第5期81-82,共2页Liquor-Making Science & Technology

摘　　要：通过对加饭酒发酵过程固形物变化进行跟踪检测分析。结果表明,在保证酒质的前提下,通过控制发酵周期可控制酒的固形物含量,从而控制生产成本。Through tracing analysis of solids change in yellow rice wine fermentation process, we found that proper control of fermenting cycle could effectively control solids content in wine without deteriorating wine quality, and the control of production cost could be further realized.

关 键 词：黄酒 非糖固形物 发酵醪 

分 类 号：TS262.4[轻工技术与工程—发酵工程]