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《Food & Machinery》 2008-01
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Comparison of unhusked rice wine of northern hunan with rice wine of middle hunan

LI Xin-she LU Bu-shi ZENG Jian-de(The Department of Biology and Chemistry Engineering,Shaoyang University, Shaoyang,Hunan 422000,China)  
Objective:The koji, production process and product index of North of Hunan unhusked rice wine and Middle Hunan rice wine were studied to give evidence for industrial production of unhusked rice wine; Methods: Glucoamylase activity, alcoholic fermentation activity, alcoholicity, all ester and the number of microbe were examined with ordinary ways; Results:The number of microbe and Rhiz. in koji are the same,but in koji,the number of yeast and the alcoholic fermentation activity of the unhusked rice wine are a little higher than the rice wine.The alcoholicity, alcohol yield and the total ester of unhusked rice wine are highor than rice wine and the sensory index are better,but the higher alcohol content is the same; Conclusion:With the rice wine,the fermentative process of the unhusked rice wine is more suitable,the distillating way is more scientific and the quality of the pruduction is more stable and the unhusked rice wine is more suitable to produce in large scale.
【CateGory Index】: TS261
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