Y-ADY在新工艺香雪酒中的应用试验  

Application Test of Y-ADY in the Production of New Craft Xiangxue 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11期90-91,共2页Liquor-Making Science & Technology

摘　　要：在大罐新工艺香雪酒生产中,采用黄酒活性干酵母代替自培酒母,干酵母用量0.1%,糟酒分2次加入,可以进一步简化大罐香雪酒工艺操作,提高酿造稳定性,且所酿的酒风味质量均不受影响。Y-ADY instead of self-cultured yeast wine was used in new craft Xiangxue Wine production with its use level as 0.1% （distiller＇s grains liquor was added in two batches during the production）, which could facilitate the techniques and improve the fermenting stability with no adverse effects on wine taste and wine quality. （Tran. by YUE Yang）

关 键 词：黄酒活性干酵母 新工艺香雪酒 应用试验 

分 类 号：TS264[轻工技术与工程—发酵工程]