摘要
米酒相对于其他酒类具有营养丰富、酒精度低、香甜可口、老少皆宜的特点，深受人们喜爱。开发完整的系统的适合于现代化大生产的液态法酿造工艺，是将米酒这一传统的地方特产更好地推向市场的必经之路。
Rice wine was provided with the features of nourishing,low alcohol,very tasty,suitable for grown-ups and children.It was in favour with the consummer and compared with the other alcoholic beverages.Devoloping the whole and systemal brewing technology suitable for the liquid fermentation in modern large scale production is the necessary way of advancing the traditional special local product rice wine into the market.
出处
《酿酒科技》
1999年第3期33-34,共2页
Liquor-Making Science & Technology
关键词
米酒
液态法
工艺
酿造
rice wine
liquid fermentation
technology
devolopment
