1) black-skin-red-koji yellow rice wine
乌衣红曲黄酒
1.
The methods of improving the quality and the yield of black-skin-red-koji yellow rice wine were described.
从如何选择酿酒原料、加强发酵过程管理和生物技术在酿酒中的应用等３个方面叙述了提高乌衣红曲黄酒质量和出酒率的途径。
2) black-skin-red-koji
乌衣红曲
1.
Adding Saccharifying enzyme and Y-ADY,we reduced the use of black-skin-red-koji to 45% than that in traditional technology and the reduced koji was replaced by raw wheat koji.
添加糖化酶、活性干酵母 ,使乌衣红曲的用量减少为传统工艺用曲量的45% ,所减少的乌衣红曲用生麦曲来代替 ,酿制的乌衣红曲黄酒质量有了很大的提
2.
Through studying and analysing the traditional brewing process of the black-skin-red-koji Chinese rice wine,we obtain the best technical conditions for the Chinese rice wine\'s brewing as follow:koji steeping for 2days and the temperature was at 24℃;the proportion of yeast which adding in the koji was 0.
通过对乌衣红曲黄酒传统发酵工艺进行分析和研究,获得乌衣红曲黄酒酿造的最佳工艺参数为:浸曲温度控制在24℃左右、持续时间为2d、酵母添加量为0。
3) monascus rice wine
红曲黄酒
1.
Improved and optimized the fermentation processing of the light-type monascus rice wine based on the traditional technology by orthogonal experiment.
在保留传统工艺技术基础上,采用正交实验改进并优化发酵工艺,结果表明:影响酿造清爽型红曲黄酒的主次因素依次为A(m(糯米)∶m(水))、B(θ主发酵)、D(ω(酵母))、C(t头耙)。
4) yellow wine yeast
黄酒曲
5) koji produced with yellow rice wine lees
黄酒糟曲
6) wheat starter yellow wine
麦曲黄酒
1.
This article brewed wheat starter yellow wine by un-cooking and un-steaming brewing.
以无蒸煮方法酿造麦曲黄酒,大米经吸水膨润(胀)后淀粉颗粒间的网络结构松弛,在酸性蛋白酶作用下,可使淀粉颗粒剥离和悬浮于介质中,继而被淀粉酶等酶类水解和发酵产酒。
补充资料：乌衣
1.黑色衣。古代贫贱者之服。 2.指穿黑衣的差役。 3.指乌衣巷。参见"乌衣巷"﹑"乌衣诸郞"。 4.指燕子。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条