期刊论文

A Study on Optimum Saccharification Conditions in the Production of Glutinous Rice Wine

中文

粮食与饲料工业

1003-6202

2000

7

48-50

10.3969/j.issn.1003-6202.2000.07.019

本校为其他机构

对以糯米为原料生产稠酒的生产工艺要点进行了探讨 ,并对影响稠酒品质的因素 （糖化温度、糖化用曲量、糖化时间 ）作了深入研究 ,确定了稠酒生产的最佳糖化工艺 ,为糯米的深加工提供了有效途径

The main points of the production technology for making thick wine from glutinous rice were discussed. The factors in affecting quality of the wine such as saccharification temperature, yeast requirements and times were studied deeply. The optimum saccharification technology for production of the thick wine was determined, so as to provide an effective way f...