Method for analysis of hygienic standard of fermented wine 发酵酒卫生标准的分析方法
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Method for analysis of hygienic standard of fermented wines 发酵酒卫生标准的分析方法
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Hygienic standard for fermented alcoholic beverages 发酵酒卫生标准
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Hygienic standard for fermented liquor 发酵酒卫生标准
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Three extraction methods including hot water extraction , pectinase enzymolysis , and microwave extraction were compared and their effects on red date wine quality were analyzed 摘要比较了热水浸提、果胶酶酶解浸提和微波浸提法对红枣浸提的差异，及对枣汁发酵酒的影响。
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The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma 结果表明， 90热水浸提，浸提液发酵酒颜色呈枣红色，杂油醇含量最高，有浓郁枣香，但苦味重；果胶酶酶解浸提，浸提液还原糖含量最高，利于发酵，但发酵酒的甲醇含量过高；微波强化浸提，浸提时间和发酵时间最短，所得枣酒的乙酸乙酯含量最高，且有特殊香味。
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He believes the reason that local rice wine and grape wine from the west can co - exist in today ' s china is because both are fermented alcohol , and thus relatively gentle , while china ' s spirits and scottish whiskey are first fermented and then distilled , endowing them with excessive alcoholic content which the typical person cannot handle 他认为本土的黄酒与西洋的葡萄酒正在中国合流，因为它们都同属发酵酒，相对柔和，而白酒和威士忌却须在发酵之后再被蒸馏，故酒精度太高，一般人受不了。
