酿酒
釀酒
양주
LIQUOR MAKING
2015年
3期
67-69
,共3页
糯米酒%发酵工艺%条件研究
糯米酒%髮酵工藝%條件研究
나미주%발효공예%조건연구
rice wine%fermentation%Conditions
对糯米酒发酵工艺进行了研究，发现温度、酒曲量、发酵时间、料水比对糯米酒的感官都有影响，当发酵温度达到30℃，酒曲量为0.5%，发酵时间为4d，料水比为1∶08时，产生的糯米酒口感最佳。
對糯米酒髮酵工藝進行瞭研究，髮現溫度、酒麯量、髮酵時間、料水比對糯米酒的感官都有影響，噹髮酵溫度達到30℃，酒麯量為0.5%，髮酵時間為4d，料水比為1∶08時，產生的糯米酒口感最佳。
대나미주발효공예진행료연구，발현온도、주곡량、발효시간、료수비대나미주적감관도유영향，당발효온도체도30℃，주곡량위0.5%，발효시간위4d，료수비위1∶08시，산생적나미주구감최가。
In this paper, rice wine fermentation process were studied and found that compared to the rice wine sensory have the effect of temperature, koji amount, fermentation time, feed water, when the fermentation temperature reached 30 ℃ , koji amount of 0.5%, fermentation time 4d material to water ratio of 1:08, the resulting rice wine taste the best.
