摘要
以碳化木薯和正常木薯为原料,在相同工艺条件下,采用摇瓶发酵法,进行酒精发酵效果的初步研究,探讨了碳化木薯的酒精发酵效果。结果表明,碳化木薯干的成熟醪酒分和发酵效果与正常木薯酒精发酵差别较大,为采购木薯和木薯储存提供参考。
Carbonated cassava and normal cassava were used respectively for ethanol production under the same technical conditions（flask shaking fermentation adopted）. Their ethanol production results were compared. The results suggested that, there were great difference in ripened mash and ethanol production between carbonated cassava and normal cassava. This study provided useful reference for the purchase and the storage of cassava.
出处
《酿酒科技》
2016年第3期65-66,71,共3页
Liquor-Making Science & Technology
关键词
乙醇
木薯
碳化
ethanol
cassava
carbonated
