黄酒活性干酵母、α-淀粉酶在籼米乌衣红曲黄酒生产中的应用  

Application of active dry yeast and α-amylase in the production of rice wine from indica rice and black-skin red Qu

作　　者：张守财[1] 

机构地区：[1]福建省建瓯黄华山酿酒有限公司,福建建瓯353100

出　　处：《中国酿造》2007年第4期52-54,共3页China Brewing

摘　　要：以传统黄酒的生产工艺为基础,应用黄酒活性干酵母、α-淀粉酶在不改变原工艺的条件下,生产籼米乌衣红曲黄酒,提高出酒率约22.42%,降低了发酵生酸幅度,口感质量得到明显提高,且工艺操作简便可行,生产成本较低,提高了生产企业的经济效益。Based on the production technology of traditional rice wine, active dry yeast and α-amylase were used to produce novel rice wine with indica rice and black-skin red Qu. The results showed that the liquor yield was increased by 22.42%, the acidity was decrease, and the taste was evidently improved. The production technique was easy to follow and the cost was low, which could bring more economy benefits for rice wine factory.

关 键 词：黄酒活性干酵母 Α-淀粉酶 籼米 乌衣红曲黄酒 应用 

分 类 号：TS262.4[轻工技术与工程—发酵工程]