“双曲生料发酵”酿制大米酒的研究  

Study on Rice Wine Produced by “Uncooked Material Fermentation by Two Starters”

作　　者：刘忠义[1] 卢其斌[1] 张妙玲[1] 李子龙[1] 

机构地区：[1]湘潭大学生物与食品工程系,湖南湘潭411105

出　　处：《酿酒科技》2004年第5期60-62,共3页Liquor-Making Science & Technology

摘　　要：为改善生料酒酒质,采用双曲生料发酵法酿制优质低度米酒。以生大米为原料,加入0.7%的生料酒曲,料水比为1∶3,在发酵第5天左右加入0.8%的自制传统小曲,发酵10d而成。实验研究表明,在生料发酵过程中混合使用传统酒曲可以明显改善生料大米酒的酒香酒质。(丹妮)To improve the quality of uncooked material wine,the technique of'uncooked material fermentation by two starters'was used as follows:uncooked rice as raw materials,addition of0.7%uncooked material starter,the ratio of raw material and water as1∶3,addition of0.8%self-made traditional xiaoqu about five days after fermentation,then10d fermentation.The experiment indicated that application of mixed distiller's yeast could evidently improve wine quality in the process of uncooked material fermentation.(Tran.by YUE Yang)

关 键 词：米酒 生料发酵 大米原料 双曲发酵 提高酒质 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS2614[轻工技术与工程—食品科学与工程]