頁籤選單縮合
題名 | 日本式清酒之釀造研究=Brewing Test of Japanese Sake |
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作者 | 劉英俊; |
期刊 | 臺北科技大學學報 |
出版日期 | 19980900 |
卷期 | 31:2 1998.09[民87.09] |
頁次 | 頁79-94 |
分類號 | 463.82 |
語文 | chi |
關鍵詞 | 日本; 清酒; 釀造; 月桂冠; |
中文摘要 | 本研究係順應潮流,迎合民眾嗜好, 以近來國內暢銷之日本清酒〔月桂冠〕為藍 本,利用菸酒公賣局與臺北酒廠生產傳統中國紹興酒設備,部份改釀日本式清酒,以符合銷 路之需要,並增加公賣利益。 經研究結果,以八成精白蓬萊米為主原料,在 15 ℃釀造, 貯存三個月,再經 5 %活性炭 處理者,可獲得品質良好類似日本清酒〔月桂冠〕品牌之品質。 其綜合品質經評酒委員會品評結果, 雖以未經活性炭處理者較好,但經活性炭處理之 No.2 ,最接近〔月桂冠〕。故現以它暫做產品銷售參考,供應市面。達到以多角產銷經營之參考 。 |
英文摘要 | The purpose of this studies are to manufacture the Japanese type sake "Gekei-kan" for recent currency, we use the equipments of Chinese Shaushing Wine to prepare sake. For the need of market. The result indicates that 80% rice cleaning, at 15 ℃ fermentation, 3 month storages, and treatment with 5% active carbon etc, could attain the quailities similar to "Gekei-kan". After conference, although the quality which didn't treated with active carbon was good, but No.2 which treated with active carbon was most similar to "Gekei-kan". Thus we use this products as market demand. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。