荞麦红曲酒的酿造  

Brewing of red starter buckwheat wine

作　　者：赵树欣[1] 李颖宪[1] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222

出　　处：《中国酿造》2004年第9期31-32,共2页China Brewing

基　　金：天津市自然基金资助项目(No.01369911)

摘　　要：采用红曲霉固态培养荞麦制曲,液态发酵产洒的方法酿造荞麦红曲酒。固态培养5d的荞麦红曲加水转入液态发酵,添加少量酿酒活性干酵母以及大米根霉糖化液有助于发酵过程,并且使成品酒风味更好。The red starter was produced by Monascus spp. with solid-state fermentation, while the red starter buckwheat wine was brewed by liquid-state fermentation. Water was added into the buckwheat red starter, which fermented for 5 d, then turned to liquid-state fermentation. A little active dry brewing yeast and rice mash with Rhizopus spp. helped the fermentation process, and made the wine flavor nicer.

关 键 词：荞麦 红曲霉 酿造 

分 类 号：TS262.91[轻工技术与工程—发酵工程]