摘要
生料酿酒是一种不需蒸煮原料而直接利用生淀粉发酵产酒的酿酒技术。综述了生料酿酒技术的发展过程、在中国的生产现状、工艺参数的设定以及生料酿酒和传统酿酒技术的对比优势。
In this paper, the research progress on saccharifying and fermentation with uncooked material was reviewed. The state of liquor-making with uncooked material in China, the parameter of the technology and the comparison between traditional technology and the uncooked technology are summarized.
出处
《酿酒》
CAS
2005年第4期11-14,共4页
Liquor Making
关键词
生淀粉
生料酿酒
优势
<Keyword>uncooked starch, liquor-making with uncooked material, superority
