“双曲双料发酵法”酿造山药糯米酒  

Yam glutinous rice wine produced by double starters and materials

作　　者：王准生[1] 伍佳琪[1] 申世轩[1] 母先海[1] 

机构地区：[1]贵州大学,贵州贵阳550025

出　　处：《中国酿造》2005年第10期56-58,共3页China Brewing

摘　　要：以山药、糯米为主要原料,采用Q303根霉曲和“笑仙”高效生香、生料酒曲为发酵剂分别糖化发酵,然后合醅发酵。Q303根霉曲添加量为糯米干重的0.6%,“笑仙”高效生香、生料酒曲的添加量为山药的0.4%,前期分别糖化发酵温度控制在28℃￣36℃,发酵36h￣48h后将生、熟料酒醅合醅发酵。前酵7d￣8d后,灌坛、养醅、密封、贮存,陈酿3￣4个月后经过滤、澄清、杀菌、勾兑即得成品酒。The yam glutinous rice was produced with yam and glutinous rice as main materials, and Rhizopus Q303 and “Xiaoxian” brand wine koji as starter for saccharification and then fermentation. The adding quantity of Rhizopus Q303 accounted for 0.6% of glutinous rice, and “Xiaoxian” brand starter accounted for 0.4% of yam. The temperature was controlled at 28-36℃ during early fermentation, atter 36-48 h, of the uncooked materials and cooked materials were mixed for fermentation. Sealed and stored for aging 3 to 4 months atter 7 to 8 days of pre-fermentation, the wine was gained through filtration, clarification, sterilization and mixture.

关 键 词：山药 糯米 生料 熟料 

分 类 号：TS262.4[轻工技术与工程—发酵工程]