我国米酒加工与开发现状

Present Situation of Rice Wine Research and Development in China

米酒因制作工艺简单、香甜可口、酒精度低而被人们喜爱。米酒的品质受酿造原料、工艺等多种因素影响。根据酿造原料,糖化、发酵过程中添加其他物质对米酒的种类进行分类总结,并对米酒糖化和澄清工艺中添加的酒曲和澄清剂的使用情况进行阐述,旨在为米酒的进一步开发提供理论参考。

Rice wine is popular because of its simple production process,sweet,delicious,and low alcohol content.The quality of rice wine is affected by many factors such as brewing materials and processes.According to the brewing raw materials,saccharification and other substances in the fermentation process,the types of rice wine are classified and summarized,and the use of koji and clarifying agent added in the rice wine saccharification and clarification process is expounded,aiming at providing a theoretical reference for the further development of rice wine.