摘要
试验主要突出了糖化制曲与酵母培养的工艺控制及发酵方法等方面内容。产品澄清、淡黄色、酒体协调无异味。糖的含量（以葡萄糖计）为5％，酒精含量为13％，总酸（以琥珀酸计）为0．45g／100ml、氨基态氮0．041g／100ml。
The brief contents of the lab is about technological control on koji making and fermentative methods and culture of yeast. The result comes out that the product is clear,light-yellow and the wine body is harmonious, no abnormal smell. The quality of sugar is 13%(glucose), alcohol number is 3.5%, total acid is 0.45% (amber acid), ammonia nitrogen is 0.041g/100ml.
出处
《黑龙江八一农垦大学学报》
2000年第2期99-101,共3页
journal of heilongjiang bayi agricultural university
基金
黑龙江农场总局科委资助
