摊饭法在甜型黄酒生产中的应用  

Application of Tan-fan method in the production of sweet rice wine

作　　者：吴建新 

机构地区：[1]浙江古越龙山绍兴酒股份有限公司沈永和酒厂,浙江绍兴312000

出　　处：《中国酿造》2007年第7期55-56,共2页China Brewing

摘　　要：通过对淋饭法生产甜型黄酒发酵机理的分析,提出了摊饭法生产甜型黄酒的生产工艺,通过正交试验确定了工艺参数、操作要点,经过中试进一步论证了摊饭法生产甜型黄酒的可行性,并提出了生产中应注意的问题。The Tan-fan method for the production of sweet rice wine was developed based on the analysis of production mechanism of sweet rice wine by Lin-fan method. The technical parameters were conformed by orthogonal test and the essential points for production were empha- sized. The feasibility of sweet rice wine production by Tan-fan method was further approved by pilot fermentation. Besides, the issues needing attention in production were indicated.

关 键 词：摊饭法 甜型黄酒 应用 

分 类 号：TS262.4[轻工技术与工程—发酵工程]