摘要
叙述了在玉米酿制黄酒中,合理选择原料处理工艺,蒸煮条件,发酵过程中的控制条件,使玉米黄酒的品质取得了比较满意的效果。
Is described in this paper in corn brewed rice wine, selecting reasonable raw material processing process, the cooking conditions, fermentation process control conditions, making the quality of corn yellow wine achieved satisfactory effect.
作者
孙永泰
SUN Yongtai(food and oil processing plant of shenyang offshore development zone,Shenyang 110200,Liaoning,China)
出处
《酿酒》
CAS
2018年第3期114-115,共2页
Liquor Making
关键词
玉米
黄酒
发酵
corn
yellow wine
fermentation
