食品与发酵工业2009，Vol.35Issue(10)：81-84,4.
清爽型黄酒酿造米的选用
Study on Brewing Rice of Qingshuang Chinese Rice Wine
夏艳秋 1朱强 1汪志君2
作者信息
- 1. 淮海工学院,海洋学院,江苏,连云港,222005
- 2. 扬州大学,食品科学与工程学院,江苏,扬州,225001
- 折叠
摘要
Abstract
The aim of this study is to probe the effects of rice on Qingshuang Chinese rice wine, and to determine suitable brewing rice of Qingshuang type Chinese rice wine. In this paper, the characteristics of making liquor, brewing, physico-chemical, fermentation and finished wine of seven different rice strains were studied. It was shown that strain number 3 was suitable for brewing Qingshuang dry Chinese rice wine, and that the effects of starchiness(namely amylopectin/amylose ratio, a/a ratio)on Qingshuang dry Chinese rice wine was prominent. Namely, the lower a/a ratio was suitable to brew Qingshuang dry Chinese rice wine. Thus, this thesis provided useful directions on selection of Qingshuang Chinese rice and improvement of manufacturing technique.关键词
清爽型/干黄酒/稻米/品种Key words
Qingshuang type/dry Chinese rice wine/ rice/strain分类
轻工纺织引用本文复制引用
夏艳秋,朱强,汪志君..清爽型黄酒酿造米的选用[J].食品与发酵工业,2009,35(10):81-84,4.
