Yellow rice wine is produced with grains as raw materials by combined action of multiple microbes including mildew , yeast and bacteria etc . and its characteristics as follows : 1 . multiplicity of raw materials and wine types 摘要黃酒是用谷物為原料,應(yīng)用霉菌、酵母和細(xì)菌等多種微生物共同作用生產(chǎn)的一種釀造酒,其特點: 1 .原料和酒種的多樣性:釀酒原料因地而異,酒種有小曲酒、麥曲酒、紅曲酒、黍米黃酒、玉米黃酒、青稞黃酒等。
By studying the birds composition , quantity , species diversity and evenness , consumer biomass of community ; feeding niche , gathering and encountering probability of birds , we illustrate the characteristics of mountainous secondary forests wintering birds community in temperate zone in northeast china , and the changing trends and the relation with environments of birds community for 12 years fore - and - aft 通過對群落內(nèi)鳥類組成及數(shù)量、種的多樣性和均勻性及消費生物量、鳥類的取食生態(tài)位,鳥類的集群及種間相遇幾率等方面的研究,基本闡明了溫帶環(huán)境中我國北方山地次生闊葉林冬季鳥類群落結(jié)構(gòu)的特點,以及12年前后其鳥類群落結(jié)構(gòu)的變化趨勢、與環(huán)境變化的關(guān)系等。
The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine , the treatment of soaking rice at low temperature for a long time , the variety of fermentation state , the characteristics of rice wine broth , the variety and complexity of microorganisms , the uniqueness of inoculation and strain preservation , the process of mixed fermentation of yeast and lactic acid bacteria ( e . g . the concurrence of saccharification , yeast fermentation and lactic fermentation ) , the over - mixing of different liquors , the high sterilization temperature , and the storage of produced wine 摘要該文從11個方面論述了紹興黃酒的釀造特點,即配料的特殊性和酒種的多樣性;低溫長時間浸米;發(fā)酵狀態(tài)的多樣性;黃酒醪的發(fā)酵特點;微生物的多樣性,復(fù)雜性;接種方式獨特;菌種保存方法獨特;酵母與乳酸桿菌協(xié)同作用的混合發(fā)酵并行的過程(即邊糖化、邊酵母發(fā)酵、邊乳酸發(fā)酵同時進(jìn)行的三邊發(fā)酵) ;酒液勾兌;較高的滅菌溫度;成品酒的貯存。