- 期刊
紹興酒之研究 第四報 淋飯酒之中間工業試驗（其二） 不同後醱酵溫度及時間對於成品風味色相及澄清度之影響
Studies on Shao-Shing Wine
摘要
室溫（20℃上下）後醱酵一個月之成品風味最佳，色相亦較濃，性澄清度甚差，過濾困難。低溫（6℃上下）後醱酵三個月者風味色相均次之；澄清度則甚為良好。低溫後醱酵二個月及一個月者，風味最差成熟不夠類似半製品；惟色相及澄清度尚不惡，故紹興酒之後醱酵，似宜先在室溫（20℃上下）放置一個月後再移於低溫（6℃上下）室放置一二星期，或可得風味色澤與澄清度佳良之成品。
關鍵字
無資料並列摘要
The product placed at room temperature (about 20°C) for 1 month to finish its final fermentation was good in flavour and relatively well darked in color, but not good in clarification; it made difficult to filter because of cloudiness. The product placed at low temperature (about 6°C) room for 3 months was good in clarity, but not so good as the former in the others. The product placed at lower temperature for 1 month or 2 months, was worst in flavour and not enough in maturity; and seemed to be a semi-finished product, although it was not so bad in color and clarity. In conclusion, it seems likely that it may have best flavour, well-colored and clarified Shao-Shing wine, when the final fermentation is carried out at room temperature (about 20°C) for 1 month and then remove to a place at lower temperature (about 6°C) for 1 or 2 more weeks.
並列關鍵字
無資料延伸閱讀
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