作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国酿造》 2006年第12期42-45,共4页

摘　　要： 简述了生料酿酒的原理、原料选择方法及生料法生产玉米黄酒、包谷烧酒、糯米酒等工艺参数。由于原料成分的不同,特别是直链淀粉含量的差异,导致加工工艺及其各参数有很大差异,指出了生料法酿酒存在的问题。提出了改善酒香酒质的方法。 The principle and material selection of wine brewing with uncooked materials were introduced, as well as the technical parameters for the production of corn wine, Indian corn samshu and glutinous rice wine. Due to the different components of uncooked materials, especially the different content of amylose, there were significant differences in processing techniques and related parameters, Problems in wine brewing with uncooked materials, as well as ways to improve wine flavour and quality, were pointed out for brewing corporation.

关 键 词： 生料酿洒 发酵 蒸馏

领　　域： [轻工技术与工程] [轻工技术与工程]