几种黄酒酒母的特性  

Characteristics of Several Kinds of Yeast Wine

作　　者：毛青钟 宣贤尧 吴炳圆 

机构地区：[1]东风绍兴酒有限公司,浙江绍兴312030

出　　处：《酿酒科技》2006年第9期65-67,共3页Liquor-Making Science & Technology

摘　　要：黄酒生产中以麦曲(或红曲)、酒药(小曲)为糖化剂,以酒母(有些为酒药)、干酵母为发酵剂。总结比较了淋饭酒母、速酿酒母、糖化酒母、干酵母等酒母的原料、生产工序、产品性能及各种酒母的应用,并提出了黄酒酒母的发展方向。(孙悟)Weat starter （or red starter） and rice starter （yeast for brewing rice wine） （or Xiaoqu） were used as sacchariferous agents and yeast wine （sometimes rice starter） and dry yeast Used as fermenting agents in the production of yellow rice wine. The raw materials, the production, the product performance and the practical use of several kinds of yeast wine in- cluding rice-sprinkling yeast, fast-fermenting yeast, saccharifying yeast and dry yeast etc. were summed up and compared in this paper. Besides, the development trend of yeast wine was also discussed. （Tran. by YUE Yang）

关 键 词：黄酒 酒母 特性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]