机构地区: 福建农林大学食品科学学院
出 处: 《酿酒科技》 2010年第3期91-95,共5页
摘 要: 介绍了广东客家娘酒的特色、生产工艺以及产业发展现状。通过从菌种选育、工艺条件优化、品质分析、功能性成分研究等方面,对黄酒和红曲的研究现状进行综述,提出了力求把广东传统的客家娘酒产业发扬光大的措施。 The characteristics, the production techniques and the development status of Guangdong Hakka Mother wine were briely introduced. The research progress in yellow rice wine and red starter were reviewed from the aspects of breeding selection, technical optimization, quality analysis, and functional compositions etc. Besides, the measures to carry forward Hakka Mother wine were also put forward in this paper.