Process of fermented glutinous rice and tartary buckwheat rice wine
Tartary buckwheat rice,glutinous rice and Angel rum koji as raw materials,using the traditional the brewing process of the glutinous rice wine,factors effected buckwheat quality of glutinous rice wine sensory scores were studied by response surface methodology,including the fermentation time,koji amount,water amount and buckwheat addition amount.The results showed that better quality of tartary-buckwheat glutinous rice wine was got after 58h fermentation under the conditions of tartary buckwheat addition 27.48％,amount of koji 3.28g,water addition 0.23kg.
NETL
NSTL
万方数据
维普
