日本清酒与我国喂饭黄酒酿造工艺的比较分析

The comparison of brewing technology between Japanese sake and Chinese Weifan yellow rice

为了借鉴和学习日本清酒先进的酿酒技术,通过比较分析日本清酒与我国喂饭黄酒两种以大米为原料的低度酿造酒的酿造工艺流程、酿造工艺的特征、风格和方法,讨论了日本清酒与我国喂饭黄酒的异同点。并在此基础上,提出了对我国喂饭黄酒酿造工艺的改进和设想。

The advanced brewing technology ,,f Japanese sake can be learned. With rice as the raw material, both Japanese sake and Chinese Weifan yellow rice wine are the low - alcohol liquor. They are compared about the differences and similarities from the aspects of technological process, brewing features, styles and methods. On the above discussions,the technological improvement and prospects of Weifan yellow rice wine are put forward.