摘要
though the liquifaction of a-starch enzyme,the saccharification of nurtured purely Rhizopus and Aspergillus niger ,and the fermention of the flavoured lacto-bacteriaceae and the yellow rice wine pure yeast.Then the yellow rice wine is stored in a closed condition by using low and high temperature in turn.Finally using the liquid ettracted from plant as nutrition material of yeast and flavor material.Turn out kind of low alcohol and lactic acid yellow rice wine with light and extra flavor.
though the liquifaction of a-starch enzyme,the saccharification of nurtured purely Rhizopus and Aspergillus niger ,and the fermention of the flavoured lacto-bacteriaceae and the yellow rice wine pure yeast.Then the yellow rice wine is stored in a closed condition by using low and high temperature in turn.Finally using the liquid ettracted from plant as nutrition material of yeast and flavor material.Turn out kind of low alcohol and lactic acid yellow rice wine with light and extra flavor.
出处
《酿酒》
CAS
北大核心
2003年第2期40-42,共3页
Liquor Making
