摘要
介绍了红薯白酒的主要制作工艺,并总结了红薯酒生产中甲醇产生的原因,同时阐述了控制和减少甲醇的主要方法。
The preparation of sweet potato liquor was introduced in this paper. The factors producing methanol in the production process were summed up, and the methods for controlling and reducing methanol content in sweet potato liquor were illustrated.
出处
《酿酒科技》
2011年第11期97-99,109,共4页
Liquor-Making Science & Technology
基金
四川统筹城乡发展科技行动专项(2009NZ0077-006)
泸州老窖科研奖学金项目(09ljzk11)
关键词
红薯白酒
制备工艺
酒母
感官评定
甲醇
sweet potato liquor
preparation
wine yeast
sensory evaluation
methanol
