Abstract
The basic characteristics and recycling of liquor-making rice husk and relationship between rice husk and liquor-making were introduced mainly. The in-depth studies of liquor-making rice husk can be further improved the quality of new spirit from three aspects that include the total analysis of the physical property, the optimal selection of new varieties, and the innovation of the pretreatment methods. The purpose is to provide some new ideas for future related research, and promote the development of the wine industry in the direction of ecological liquor-making.
Publication Date
2-28-2016
First Page
202
Last Page
204,225
DOI
10.13652/j.issn.1003-5788.2016.02.048
Recommended Citation
Beibei, YANG; Yougui, YU; Hao, ZENG; Li, YANG; Jingying, GUO; and Zhilong, YANG
(2016)
"Research status and development tendency of liquor-making rice husk,"
Food and Machinery: Vol. 32:
Iss.
2, Article 48.
DOI: 10.13652/j.issn.1003-5788.2016.02.048
Available at:
https://www.ifoodmm.cn/journal/vol32/iss2/48
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