摘要
对状酒生产独特的浸渍工艺进行了较详细的研究,确定了甜酒醪用30°食用酒精以1∶3的比例,在16～20℃下浸渍50d的最佳浸渍工艺。
The detailed study on the special steeping technique of fermented
glutinous rice creaming wine is represented in this paper. It is the best extracting
technique that sweet wine cream could be steeped by 30% edible alchohol in
proportion of three to one for 50 days under 16~20℃ temperature.
关键词
甜酒醪
浸渍工艺
状酒
最佳工艺
fermented glutinous rice cream,steeping technique
