摘要
以无蒸煮方法酿造黄酒,不但可节约煤炭60%和人工、水、电消耗20%;而且能提高原料中淀粉和蛋白质的利用率。14.5%v(v/)干型黄酒出酒率较熟料酿造可提高30%以上,氨基酸态氮含量增长70%～100%。产品色、香、味俱佳,黄酒风格突出,营养价值高。
Yellow rice wine production by no cooking or steaming materials could not only save 60 % carbon consumption and 20 % manpower, water and electricity consumption but also increase the use rate ofamylum and protein in raw materials. Compared with yellow rice wine produced by cooked materials, the yield of 14.5 %（v/v） dryyellow rice wine increased by above 30 % and nitrogen content increased by 70 %-100 %. The product wine had favorable color, flavor and taste with typical yellow rice wine characteristics and was of high nutritional value.
出处
《酿酒科技》
北大核心
2005年第10期107-109,116,共4页
Liquor-Making Science & Technology
关键词
黄酒
无蒸煮酿造
AADY
yellow rice wine
wine production by no cooking or steaming
AADY
