摘要
通过对客家黑糯米酒发酵条件进行研究 ,发现随着发酵温度的升高 ,主发酵速度加快。成品品质却随着发酵温度的升高而下降。通过对发酵温度、加药酒量和加水量进行三因素三水平试验 ,发现最佳发酵温度为 2 0℃ ,加药酒量为 5% ,加水量为 1 .5倍。
This thesis studies the fermentative condition of making black husked glutinous rice wine. From the experiment we know that the speed of ferment is accelerating with the rising of the fermentative temperature, but the quality of the products is declining. The best temperature to make the wine is 20 ℃, the amount of brewer's yeast added to the black husked glutinous rice is 5% and we must add 1.5 times of water as much as the black husked glutinous rice.
出处
《佛山科学技术学院学报（自然科学版）》
CAS
2000年第4期50-53,共4页
Journal of Foshan University(Natural Science Edition)
