黄酒酿造中不同方式发酵的特点  

Fermentation Characteristics Of Chinese Rice Wine Brewed In Different

作　　者：鲁瑞刚[1] 王菊梅[1] 毛青钟[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《山东食品发酵》2012年第4期49-52,共4页Shandong Food Ferment

摘　　要：阐述了黄酒酿造中发酵方式的分类,黄酒酿造中发酵方式分为固体发酵、固液结合发酵、半固体发酵、液体发酵,淋饭搭窝式发酵、摊饭式发酵、喂饭式发酵、摊喂结合式发酵、抑制式发酵、大接种量发酵、大罐发酵等,论述了不同方式发酵的特点;阐述了大罐发酵自动开耙的形成原因。The classification of Chinese rice wine brewing fermentation,Divided into solid fermentation fermented Chinese rice wine brewing,solid-liquid fermentation,and semi-solid fermentation,liquid fermentation,pour rice ride-and-socket fermentation stalls rice type fermentation,fed fermentation stalls feed combination-type fermentation,inhibition of type fermentation,largeinoculum size,fermentation and large tank fermentation,Discussed different ways fermentation characteristics;The reasons for the formation of large tank fermentation automatically open a rake.

关 键 词：黄酒 发酵方式 特点 自动开耙 

分 类 号：TS262.4[轻工技术与工程—发酵工程]