【摘要】 以东北大米为原料，分别以陕北大红枣和金丝小枣为辅料，采用两种形式：枣干和枣汁，在不同的时间添加不同数量的枣进行枣黄酒和甜枣黄酒酿造的研究。另外，还对两种发酵型式（即温度先高后低和先低后高）的规律进行了描述，制定了新的工艺流程，酿造的枣黄酒具有传统米酒的风格，风味正常，甜枣黄酒也接近一般糯米甜黄酒的标准，开发出的工艺周期短，简便易行。更多还原

【Abstract】 This paper focused on the study of jujube rice wine and sweet jujube rice wine.We used Chinese northeastern rice as main material,big red jujube from northern Shanxi Province and little golden jujube from Cangzhou City as minor material,added different amount of dry jujube and jujube juice into the brewing liquid at different time,studied the laws of two types of brewing(i.e.brewing temperature from high to low,and from low to high),and established the new brewing technology process.The result jujube rice wine has the characteristics of traditional rice wine,the resulting sweet jujube rice wine reaches the standard of normal glutinous rice wine.The brewing technology developed in this paper can be operated easily,and has a short production cycle.更多还原