CAJ | 학술논문

以紫薯和大米为原料,日本清酒曲霉为糖化菌种,液体三级培养法培养酒母,采用分批投料方式进行糖化发酵,研究紫薯清酒生产工艺。按该研究工艺酿制成的紫薯清酒酒精度为14%vol,酸度为3.14 g/L,总酯为0.96 g/L,固形物为22.28 g/L,还原糖为4.72 g/L。（晓文）
이자서화대미위원료,일본청주곡매위당화균충,액체삼급배양법배양주모,채용분비투료방식진행당화발효,연구자서청주생산공예。안해연구공예양제성적자서청주주정도위14%vol,산도위3.14 g/L,총지위0.96 g/L,고형물위22.28 g/L,환원당위4.72 g/L。（효문）
The production process of purple sweet potato sake was studied.Purple sweet potato and rice were used as raw materials,Japanese Aspergillus Sake used as saccharifying strains,three-level liquid culture method adopted for wine yeast culture,and batch feeding applied for saccharifying fermentation.The physiochemical indexes of the produced purple sweet potato sake were as follows： alcoholicity 14 %vol,acidity 3.14 g/L,total esters content 0.96 g/L,solids content 22.28 g/L,and reducing sugar content 4.72 g/L.（Tran.by YUE Yang）