采用平衡发酵剂酿制籼米发酵酒的研究

The Study on New Technology of Making Yellow Sake with Indica Rice.

同时采用喂浆法和平衡发酵剂酿制籼米黄清酒 ,提高了酒精生成率、生产效率 ,同时改善了酒品的风味 ,降低了酒品的生产成本 ,降低了对原料质量的依赖程度 ,使籼米黄清酒的工业化生产具有可行性 ,为早籼米的转化开辟了一条新的途径。

In making yellow sake with indica rice,pouring oar and adding ferment controller in the same time raised the ratio of alcohol output and efficiency of wine production and improved the flavor of the wine and reduced production cost of the wine as well.The quality of wine didn't depend on the quality of raw material,which made the production of the wine feasible.This technique opened up a new way to indica rice transform.