对丹阳黄酒酿造用的优质的原料、特制的麦曲，得天独厚的水质和独特的工艺进行了阐述。
In this paper, the production of Danyang yellow rice wine including its quality raw materials, special wheat starter, unique water quality, and special wine-making technology was discussed.
以无蒸煮方法酿造麦曲黄酒，严格工艺过程的质量控制，可减少高级醇、醛类和硫化物等产生。
As for the production of wheat-starter yellow rice wine without steaming, strict quality control during technical process could reduce the production of higher alcohols, aldehydes and sulfides.
其风味来源主要得益于当地得天独厚的自然条件和以江皮、小麦、红泥土为原料踩制成的生麦曲。
Its flavor was mainly from local nature condition and raw wheat koji using Jiangpi, wheat and red clay as raw material.
试验结果表明，麦曲的加入对酯类物质和氨基酸类物质的含量影响明显，而对醛类物质和醇类物质的影响不大。
It was found that there was some difference in ethanols content, esters content, aldehydes content, and amino acids content between the wine with or without wheat starter addition.
试验结果表明，麦曲的加入对酯类物质和氨基酸类物质的含量影响明显，而对醛类物质和醇类物质的影响不大。
The experimental results also showed that the addition of wheat starter had evident impact on esters content and amino acids content and rare impact on aldehydes content and ethanol content.
前言：“峡江老冬酒”是以当年收割的早尖糯米为原料，并用农家自制的酒曲粒和踩制生麦曲为糖化发酵剂酿制而成。
"Xiajiang aged winter wine", which was took Zaojian glutinous rice harvested in the same year as raw material, was brewed using home-made starter and stepped raw wheat koji as starter.
前言：“峡江老冬酒”是以当年收割的早尖糯米为原料，并用农家自制的酒曲粒和踩制生麦曲为糖化发酵剂酿制而成。
"Xiajiang aged winter wine", which was took Zaojian glutinous rice harvested in the same year as raw material, was brewed using home-made starter and stepped raw wheat koji as starter.
应用推荐