CAJ | 학술논문

介绍了一种自然光波催陈黄酒的方法。结果表明，黄酒经特殊透光材质的玻璃罐贮存一年后，其还原糖、酒精度、非糖固形物含量均高于陶坛酒样；总酸含量低于陶坛酒样；氨基酸态氮含量基本相同。玻璃罐酒样颜色较深，香味更醇厚浓郁，口感更醇厚鲜爽，酒体丰满协调。
개소료일충자연광파최진황주적방법。결과표명，황주경특수투광재질적파리관저존일년후，기환원당、주정도、비당고형물함량균고우도단주양；총산함량저우도단주양；안기산태담함량기본상동。파리관주양안색교심，향미경순후농욱，구감경순후선상，주체봉만협조。
The aging of yellow rice wine by natural light was introduced. Yellow rice wine, stored in special translucent glass jars for one year, its reducing sugar content and alcoholic content and non-sugar solids content were higher than that stored in pottery jars, however, total acids con- tent was lower and aminophenol content was almost the same. Yellow rice wine stored in glass jars had deeper color, better taste and more full-bodied and harmonious wine bodv.