Screening of the Saccharifying and Fermenting Starter of Liquor-making;
The view that liquor-making is the process of microbial cultivation for metabolites is proposed.
The biochemical reaction in liquor-making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein, the biochemical changes of micromolecular substances such as glycolysis of glucose (EMP approach) and reconvertion of pyruvic acid, and the formation of flavoring substances such as the production of higher organic alcohol, maillard reaction, and t.
Wine-making Experiment Using Mulberry Fruits From Different Fruit Mulberry Varieties;
Viticulture and wine-making of Vitis vinifera L.
The application of membrane separation technique in wine-making industry would advance further development of wine-making industry and bring huge economic benefits and social benefits to the society.
3) brewing [英]['bru:iŋ] [美]['bruɪŋ]
The expanding technique and its application to brewing industry;
Based on the brewing principle of metabolites of alcohol and flavor substances production by microbial cultivation,the relationship between the brewing technology and the product's style and quality is described in the aspects of brewing technology,microbial species,metabolites,major flavor components,flavor styles and product's style and quality.
The production procedure of Xiaoqu Liquor with polished indica rice as raw material and U-Q-1 Rhizopus as koji was studied in this paper,The optimum brewing conditions are as follows:0.
U -Q - 1根霉菌株制曲酿制小曲米白酒生产工艺 ,确定了用U -Q - 1制曲酿酒的最佳工艺条件 ;用曲量 0 4%～ 0 5 %、最佳糖化时间是 2 2h ,加水量为 12 0
4) liquor production
The application of such esterifying monascus in liquor production could evidently increase total ester content and ethyl caproate content in product liquor and the product liquor had mellow and pure taste with enjoyable aftertaste.
Wheat protein is degraded into micro-molecular soluble substances by microbes and enzymes under proper temperature and acidity in liquor production.
Additives,such as phosphoric acid,magnesium sulfate,potassium phosphate monobasic,were added to the fermentation substance in liquor production.
酿酒用添加剂 (酿酒发酵增效剂 )。
5) brewing wine
6) wine making
With diverse drink making channels and rich types concerning alcoholic drinks,Chang\'an in Tang Dynasty produced branded wines,excelled in wine making technology and therefore drinking custom became rife.