The milk-clotting mechanism of glutinous rice wine was studied. The results showed that milk-clotting was caused by the protease which was secreted by the microorganism in the glutinous rice wine.

• 摘要研究了江米酒制作米酒奶的凝乳机理。试验结果证实，江米酒中的凝乳活性因子，即江米酒发酵过程中微生物产生的蛋白酶是米酒奶凝乳的主要原因。