香雪酒的生产工艺及质量控制  

Brewing technology and quality control of Xiangxue rice wine

作　　者：杨百荣 

机构地区：[1]东风绍兴酒有限公司,浙江绍兴312030

出　　处：《中国酿造》2005年第6期51-53,共3页China Brewing

摘　　要：该文较详细地介绍了香雪酒传统生产工艺和操作要点,并指出生产优质绍兴香雪酒,从原料开始各道工序都要严格把关,不能用白酒替代陈年糟烧,投料时间适宜于5月,榨酒时间宜在10月以后,这样才能生产出正宗的绍兴香雪酒。Xiangxue rice wine is aromatic owing to the addition of aged liquor and is snow-white because it only uses white wine medicine, without adding wheat koji in the brewing. The name of Xiangxue is thus obtained. It is fragrant and full-bodied, with light-yellow and bright color. The traditional production process and operation points were described in detail in this paper. It was proposed that stringent measures from the point of material should be practiced to produce high-quality Xiangxue rice wine. The aged liquor should not be replaced by normal liquor, the starting time for the fermentation should be in May, and the wine-pressing time should be in October. Only by this way could the orthodox Shaoxing Xiangxue rice wine be produced.

关 键 词：香雪酒 甜型黄酒 传统工艺 操作要点 质量控制 

分 类 号：TS262.4[轻工技术与工程—发酵工程]