Study on application of saccharified technology to the brewing technology of waxberry wine
A new brewing technology of waxberry wine was explored when the sugar containing products from saccharification of glutinous rice was used instead of sugar in fermentation. The optimal conditions for saccharification ascertained on the thesis of orthogonal experimental design and theoretical analysi...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2002-07-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2002.04.0449 |
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