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The Make of Fermentative Wine of Banna Sweet Dragon Banboo
Author(s): 
Pages: 34-36
Year: Issue:  1
Journal: JOURNAL OF YUNAN NORMAL UNIVERSITY(NATURAL SCIENCES EDITION)

Keyword:  版纳甜龙竹竹酒发酵酒霉变;
Abstract: 版纳甜龙竹是我国30多种笋用竹中含糖量和谷氨酸含量最高的竹种,含有丰富的营养和药用成分,分析测试结果表明:版纳甜龙竹含总糖10-15%,还原糖7-8%,是制作特色酒的较好原料.利用版纳甜龙竹水提取液发酵制作成酒,酒味竹香浓郁、纯正,清香甘甜,有药用保健作用.利用版纳甜龙竹水提取液进行发酵制酒的同时,也有效防止了版纳甜龙竹竹材的霉变,有利于甜龙竹材料的进一步加工利用.
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