摘要
采用精糯米作原料和九江酒曲3号为曲,利用现代机械化生产低杂醇油、微量成分较多的米酒。利用该新工艺生产的米酒具有清香和蜜香复合的清雅香气、入口绵甜柔软、落口爽净甘滑、回味清爽怡畅的感官特点。
New craft rice wine with low fusel oil content and high trace elements content was produced with fine glutinous rice as raw materials and Jiujiang No.3 starter as yeast through modern automated manufacturing.Such wine had sensory characteristics including elegant aroma combining honey aroma and Fen-flavor,soft and clean taste,and enjoyable aftertaste.
出处
《酿酒科技》
北大核心
2012年第7期102-104,共3页
Liquor-Making Science & Technology
关键词
米酒
新工艺
研发
rice wine
new craft
development
