机械化黄酒速酿酒母酸败的原因及防止措施  

The Application of Molecular Biology Techniques in Liquor-making Microbe

作　　者：鲁瑞刚[1] 王菊梅 胡金凤[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 [2]浙江绍兴市越城区,浙江绍兴312030

出　　处：《酿酒》2013年第1期77-80,共4页Liquor Making

摘　　要：阐述了引起机械化黄酒速酿酒母酸败机理;论述了引起机械化黄酒速酿酒母酸败的原因;阐明了防止机械化黄酒速酿酒母酸败的措施,对实际生产具有良好的指导意义。On the mechanization of yellow rice wine from rapid-fermenting yeast home rancidity mechanism; on the mechanization of yellow rice wine from rapid-fermenting yeast rancidity of the reasons for the mother, clarify the wine to prevent rapid-fermenting yeast mechanized yellow rice wine rancidity measures, the actual production of good guidance.

关 键 词：速酿酒母 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] TS261.4[轻工技术与工程—食品科学与工程]