摘要
本文就影响米甜酒贮藏变质的主要因素进行了研究,结果表明,褐变是引起该酒变质的主要原因.对酒样酸度调节、进行脱氧和添加钠盐等处理之后在高温季节下贮存可基本防止酒的褐变.
The Technological study of protecting Rice Wine BrowningThis paper has studied the factors that induce the deterioration of rice wine in storage. the result indicated the browing is the main cause of the deterioration. deoxidation, adjusting acidity and addition sodium salt may protect the rice wine from browing in room temper-atune.
