摘要
由于喂饭酒中有机酸的组成、含量、来源和作用对喂饭酒的酿造及工艺控制有着实际意义,介绍了嘉兴喂饭黄酒中主要有机酸的种类、含量和特征,并将其与其它种类黄酒中的有机酸进行比较,在此基础上对喂饭黄酒中有机酸的来源、在酿造中的成因及在黄酒呈色、呈香和呈味中的作用进行了分析探讨。
As the composition,content,sources and effect of organic acids in fed organic wine exert a significant influence on wine fermentation and process control,the study introduces the types,content and features of the organic acids＇ in Jiaxing fed yellow rice wine,in comparison with other yellow rice wine.Based on the comparison,the study also analyzes such issues as the sources of organic acids,its causes in brewing,and its effects on the color,flavor and taste during the brewing.
出处
《江苏调味副食品》
2010年第4期28-31,共4页
Jiangsu Condiment and Subsidiary Food
关键词
喂饭酒
有机酸
种类
含量
fed organic wine
organic acids
type
content
