1) 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)。
2) 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。
3) yellow wine yeast
黄酒曲
4) koji produced with yellow rice wine lees
黄酒糟曲
5) 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。
6) Chinese rice wine wheat Qu
黄酒麦曲
1.
Key technology and application in advantageous traditional Chinese rice wine industry (2)——Volatile aroma compounds in Chinese rice wine wheat Qu
优势传统黄酒类制造业关键技术与应用系列–2 黄酒麦曲中挥发性香气化合物的研究
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