摘要
同种原料中不同微量元素在黄酒发酵中转化率不同 ,同样 ,同种微量元素在黄酒生产常用的4种原料中的转化率也不同 ,特点为 :①在粳米、小米和籼米中Zn的转化率最高 ,其次为Mg,转化率最低的为Cu和Se;②在糯米中元素Mg的转化率最高 ,其次为Zn,微量元素Se转化率最低 ,其次为Cu。(孙悟)
The change rate of different trace component of the same material varied in the fermentation of yellow rice wine, samely, the change rate of the same trace component of the common materials varied in daily yellow rice wine production and its characteristics are: 1.The change rate in millet, indica rice and semi-glutinous rice, Zn the highest, then Mg, and Cu and Se the lowest. 2.The change rate in glutinous rice, Mg the highest , then Zn, then Cu, and Se the lowest.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第2期61-62,共2页
Liquor-Making Science & Technology
关键词
黄酒
发酵
微量元素
转化
yellow rice wine
fermentation
trace component
change
