耐高温活性干酵母在绍兴酒丢糟中的应用  

Application of High Temperature Resistant Active Dry Yeast in Distiller's Grains of Shaoxing Yellow Rice Wine

作　　者：孙国昌 

机构地区：[1]浙江绍兴东风酒厂,浙江绍兴312030

出　　处：《酿酒科技》2005年第8期97-98,共2页Liquor-Making Science & Technology

摘　　要：采用耐高温活性干酵母经训化成大酒母代替自培酒母,应用于黄酒丢糟再发酵,可以简化工艺操作,缩短发酵周期16h,提高丢糟出酒率3.67%,每年为公司增加经济效益191万元。Yeast wine domesticated by high temperature resistant active dry yeast was used instead of self-cultured yeast wine in secondary fermentation of distiller＇s grains of yellow rice wine. Such method could simplify production procedures, shorten fermentation cycle by 16 h, and increase liquor output rate by 3.67 %, which had increased 1.91 million RMB economic benefits for the company every year. （Tran. by YUE Yang）

关 键 词：耐高温活性干酵母 酒母 糟酒 出酒率 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]