传统黄酒生产后酵大罐贮存研究初探  

Investigation on Secondary Fermentation of Traditional Yellow Rice Wine in Big Pot Storage

作　　者：鲁长华[1] 寿泉洪[1] 

机构地区：[1]会稽山绍兴酒有限公司,浙江绍兴312030

出　　处：《酿酒科技》2006年第11期76-77,80,共3页Liquor-Making Science & Technology

摘　　要：把当年12月至次年2月份生产的发酵醪分别贮存在大罐和陶坛中进行后发酵比较,通过测定发酵醪温度、酒度、酸度、糖度、清酒理化和感官等指标。结果表明,在寒冷气候条件下大罐贮存后发酵有利于黄酒生产,为进一步改进传统黄酒生产工艺提供了有益的参考。Fermenting mash produced from Dec. to Feb. the next year was stored in big pot and in pottery jar respectively for secondary fermentation comparison. Then the indexes including fermenting mash temperature, alcoholicity, acidity, sugar content, and physiochemical indexes of clean wine were measured. The results indicated that big pot storage under cold conditions was helpful for secondary fermentation, which provided beneficial reference for further improvement of traditional yellow rice wine production techniques. （Tran. by YUE Yang）

关 键 词：传统黄酒 贮存 大罐 陶坛 后发酵 

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