乌衣红曲黄酒生产工艺研究  

Study on the Fermentation Technology of Black-skin-red-koji Chinese Rice Wine

作　　者：罗建成[1] 陈茂彬[1] 朱正军[2] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]浙江厨工酿造有限公司,浙江瑞安325200

出　　处：《酿酒》2009年第2期80-81,共2页Liquor Making

摘　　要：通过对乌衣红曲黄酒传统发酵工艺进行分析和研究,获得乌衣红曲黄酒酿造的最佳工艺参数为:浸曲温度控制在24℃左右、持续时间为2d、酵母添加量为0.25‰;发酵温度25℃左右、乌衣红曲的添加量为20%、发酵时间为20d,此参数为乌衣红曲黄酒的工业生产提供了理论依据。Through studying and analysing the traditional brewing process of the black-skin-red-koji Chinese rice wine,we obtain the best technical conditions for the Chinese rice wine s brewing as follow:koji steeping for 2days and the temperature was at 24℃;the proportion of yeast which adding in the koji was 0.25‰;the brewing temperature was at 25℃,and the proportion of black-skin-red-koji was 20%,the duration of the brewing is 20days.and we provide the theroy evidence for the black-skin-red-koji chinese rice wine ...

关 键 词：乌衣红曲 黄酒 正交试验 最佳工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程]