摘要
本文采用藏民族传统发酵青稞酒发酵青稞酒为材料,主要通过对青稞酒的酒精含量、总酯、还原性糖的测定和青稞酒口感、香味的调查,筛选青稞酒酿制的最佳条件,初步探讨影响藏民族传统酿制的青稞酒品质的因素。
This article uses Tibetan traditional fermenting barley wine as raw materials. Optimum condition on traditional fermenting Tibetan barley wine was discussed. The factors which influenced Tibetan barley wine＇s qualities of Tibetan traditional fermentation mainly through the determination of its alcohol content, total ester, reducible sugar and the investigation of its taste and fragrance.
出处
《四川食品与发酵》
2008年第2期15-17,共3页
Sichuan Food and Fermentation
关键词
青稞酒
有效成分
影响因素
传统酿造
Tibetan Barley Wine
effective component
influence factors
traditional brewing
