摘要
综述了黄酒老熟机理——"缔合说"和"氧化说";探讨了黄酒催陈因子,主要有能量、温度、微氧含量、催化剂,并针对催陈因子分析相应催陈方法,加快黄酒老熟;提出了黄酒大罐贮酒陈化因子的选择,同时对大罐黄酒催陈的应用前景进行了展望。
Aging mechanism of rice wine, namely, ＂association theory＂ and＂ oxidation theory＂ were reviewed in this paper. The aging factors of rice wine were further discussed, such as energy, temperature, micro-oxygen content and catalyst. Moreover, different aging factors to promote aging of rice wine were analyzed. Finally, the prospects of aging office wine in large cans were put forward.
出处
《中国酿造》
CAS
北大核心
2011年第6期179-181,共3页
China Brewing
关键词
黄酒
老熟机理
催陈因子
大罐贮酒
rice wine
aging mechanism
aging factors
storage wine in large cans
