| 大米辅料对啤酒酿造的影响 |
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| 引用本文： | 傅小燕,顾国贤.大米辅料对啤酒酿造的影响[J].工业微生物,1999,29(3):29-32. |
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| 作者姓名： | 傅小燕 顾国贤 |
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| 作者单位： | 无锡轻工大学生物工程学院!无锡214036 |
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| 摘 要： | 我国啤酒酿造主要使用大米作为辅料，我国大米品种繁多，其品质有较大差异。贮存期间，大米的品质发生变化，不同品质的大米，不同品种的大米对啤酒酿造和啤酒特性有明显的影响。
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| 关 键 词： | 大米辅料 啤酒酿造 贮存 品质 品种 |
The effects of rice adjunct on brewing |
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| FU Xiao,yan,GU Guo,xian.The effects of rice adjunct on brewing[J].Industrial Microbiology,1999,29(3):29-32. |
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| Authors: | FU Xiao yan GU Guo xian |
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| Abstract: | Rice was the main adjunct in brewery. The varieties of rice with different quality were very rich in our country. The quality degenerated during storage. Different quality and different variety of rice had obvious effect on brewing process and beer quality. |
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| Keywords: | rice storage quality variety |
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