辐照黄酒加速陈化的研究  

STUDIES OF FACTORS FOR SPEEDING UP MELLOWNESS OF YELLOW RICE WINE BY IRRADIATION

作　　者：华粉妹[1] 陈秋方[1] 虞云涛 黄柳根[1] 李家寿 陶月春 郑义民 

机构地区：[1]浙江省农科院原子能利用研究所 [2]浙江绍兴酿酒厂

出　　处：《辐射研究与辐射工艺学报》1991年第1期1-5,共5页Journal of Radiation Research and Radiation Processing

摘　　要：本文阐明应用低剂量辐照黄酒加速陈化的研究,通过不同剂量、辐照温度、不同容器、容器的空隙度、贮藏时间等方面探讨辐照黄酒加速陈化的效果。试验表明:最佳辐照剂量为100—600Gy,辐照温度为30—40℃,包装容器以陶罐优于玻璃瓶装,容器的孔隙度以留有100ml为宜,辐照酒的后贮时间为5—6个月。The paper described the research result of the factors for speedingup mellowness of yellow rice wine by irradiation of low dosage. The effect of spee-ding up its mellowness was gained through the research of different dosage, irradiatedtemperature, different container, space of container and storing temperature etc. Theexperiment indicated that the best dosage was 100-600 Gy with 30-40℃ temperatu-re; the pottery container for wraping wine was better than the glass one; the betterspace was 100 ml empty of one container and the storing time of irradiated wine co-vered 5-6 months.

关 键 词：辐照 黄酒 陈化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]