“双曲生料发酵”酿制高粱烧酒的研究  

Study on sorghum liquor brewed by "fermentation with uncooked materials and two kinds of starters"

作　　者：刘忠义[1] 杨英顺[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：《中国酿造》2004年第11期16-19,共4页China Brewing

摘　　要：研究了一种新的生料酿酒发酵方法。结果表明:在高粱生料发酵过程中加入另一种自制的芳香酒曲,酒的香味得到明显改善,出酒率较高。发酵温度、料水比是影响发酵时间和出酒率的主要因素。A new method of fermentation with uncooked materials was studied in this paper. The result showed that liquor's aroma and alcohol yield could be improved by adding another starter during the fermentation with uncooked sorghum. Fermentation temperature and the ratio of material to water were the main affecting factors for fermentation time and alcohol yield.

关 键 词：乍料发酵 酒曲 高粱 酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]