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酿酒科技 양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年 11期 97-99,109 ,共4页

郝萍萍%黄玉莲%张楷正%张文学%宋宝珠%郑天力%邹光友

학평평%황옥련%장해정%장문학%송보주%정천력%추광우

红薯白酒%制备工艺%酒母%感官评定%甲醇紅藷白酒%製備工藝%酒母%感官評定%甲醇
홍서백주%제비공예%주모%감관평정%갑순
sweet potato liquor%preparation%wine yeast%sensory evaluation%methanol

介绍了红薯白酒的主要制作工艺，并总结了红薯酒生产中甲醇产生的原因，同时阐述了控制和减少甲醇的主要方法。
개소료홍서백주적주요제작공예，병총결료홍서주생산중갑순산생적원인，동시천술료공제화감소갑순적주요방법。
The preparation of sweet potato liquor was introduced in this paper. The factors producing methanol in the production process were summed up, and the methods for controlling and reducing methanol content in sweet potato liquor were illustrated.