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无蒸煮麦曲黄酒产品的质量控制

Quality Control of Wheat-starter Yellow Rice Wine without Steaming

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【Author】 CHEN Pei-ren1,YE Chun-yong2,WANG You-chong1,WANG Lin-qiu1 and ZHANG Xiao1(1.Huangyan Food Science & Technology Association,Taizhou,Zhejiang 318020;2.Zhejiang Mandarin Orange Research Institute,Taizhou,Zhejiang 318020,China)

【机构】浙江台州黄岩食品科技学会；浙江省柑桔研究所；浙江台州黄岩食品科技学会浙江台州318020；浙江台州318020；

【摘要】以无蒸煮方法酿造麦曲黄酒,严格工艺过程的质量控制,可减少高级醇、醛类和硫化物等产生。新酒陈酿能有效改善和提高产品风味,酒质可接近或达到传统工艺的水平。更多还原

【Abstract】 As for the production of wheat-starter yellow rice wine without steaming,strict quality control during technical process could reduce the production of higher alcohols,aldehydes and sulfides.Besides,the aging of newly-produced wine would effectively improve wine flavor and wine quality might be close to or achieve that produced by traditional techniques.更多还原

【关键词】麦曲黄酒；无蒸煮酿造；质量控制；
【Key words】 wheat-starter yellow rice wine； production without steaming； quality control；

【文献出处】酿酒科技 ,Liquor-Making Science & Technology , 编辑部邮箱 ,2007年12期

【分类号】TS262.2
【被引频次】2
【下载频次】116

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