黄酒与清酒特性的探讨

THE CONTRAST BETWEEN CHINESE YELLOW WINE AND JAPANESE SAKE AND THE DISCUSSION ON THE CHARACTERISTICS OF A NEW KIND OF YELLOW WINE

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.