有机味淋的开发

Development of Organic Mirin

有机味淋是以有机糯米和有机粳米为主要原料 ,采用丹阳封缸酒的特有传统发酵工艺 ,在无污染状态下生产 ,并经陈酿而成的一种调味酒 ,其酒度13.5%～14%(v/v) ,糖度28～30 Bx,酸度0.4g/100ml左右。有机味淋保留了原封缸酒的鲜味、营养成分和其他特色 ,香味浓郁 ,鲜甜醇厚 ,色泽橙红清亮。

With organic polished glutinous rice and organic polished round-grained nonglutinous rice as its main essentials and the application of the traditional unique fermentation craft of Danyang jar-sealed wine, organic mirin was produced as a kind of flavouring wine through fermentation under unpolluted circumstances and its alcohol degree is 13.5%～14%(v/v), carbogydrate degree 28～30。 Bx and acidity about 0.4g/100ml. Organic mirin kept the fresh taste, nutritional components and other features of the original jar-sealed wine and its characteristics were strong fragrance, heavy enjoyable taste and clear and red orange in color.(Tran.by YUE Yang)