摘要
从原料、发酵工艺、后处理、氨基酸含量及理化指标等方面比较了中国黄酒与日本清酒的差异。
The present paper contrasted the Chinese yellow wine and Japanese sake in material, technology of fermentation, late treatment, content of amino acids and physical and chemical indexes. The characteristics of a new kind of yellow wine-ZAODAOTIAN sake- were also discussed in the paper.
出处
《武汉工业学院学报》
CAS
2002年第1期7-8,13,共3页
Journal of Wuhan Polytechnic University