Author(s): ZHAO Hongnian, CAO Jinyi, PING Junai, WANG Baojun, HUI Meixing
Pages: 46-49
Year: 2016 Issue:  6
Journal: China Brewing
Keyword:  sorghum varieties; aged vinegar; product yield; quality;
Abstract: 试验对七个高粱品种的理化指标进行了比较分析,并分别进行了食醋酿造试验,且对相应的老陈醋产品进行了理化指标测定和感官评价.结果显示,晋杂18号和晋杂23号应用于食醋酿造的出品率分别达到8.83和8.78,适合酿造高出品率的普通醋.晋杂22号和晋糯3号酿造的食醋理化指标、感官评价和风味较佳,适合酿造高品质的食醋.