摘要
我国啤酒酿造主要使用大米作为辅料，我国大米品种繁多，其品质有较大差异。贮存期间，大米的品质发生变化，不同品质的大米、不同品种的大米对啤酒酿造和啤酒特性有明显的影响。
Rice was the main adjunct in brewery. The varieties of rice with different quality were very rich in our country. The quality degenerated during storage. Different quality and different variety of rice had obvious effect on brewing process and beer quality.
出处
《工业微生物》
CAS
CSCD
1999年第3期29-32,共4页
Industrial Microbiology
