CAJ | 학술논문

设计了比较试验及正交试验对应用喂浆法酿制籼米黄清酒的工艺进行分析研究。在落罐后第4d喂浆最佳，喂浆浓度和喂浆量对酒精生成率影响最大。喂高浓度浆料的酒品残糖高，发酵不彻底，喂低浓度浆料易导致风味劣化。
설계료비교시험급정교시험대응용위장법양제선미황청주적공예진행분석연구。재락관후제4d위장최가，위장농도화위장량대주정생성솔영향최대。위고농도장료적주품잔당고，발효불철저，위저농도장료역도치풍미열화。
The method of pourig syrup was used in making yellow sake from indica rice. The best pouring time was on the 4th day and the important factors controlling the ratio of alcohol output were syrup density and syrup amount. High_concentrated sugar was remained in the wine making with high density syrup but fermentation wasn't carried out to the end. Bad flavor existed in the wine making with low density syrup. All of these need further research.