甜高粱汁酿造老姆酒(Rum)新工艺  

New Technology of Rum Making From Sweet Sorgum Juice

作　　者：李盛贤[1] 陈连江[2] 吴国峰[1] 陈丽[2] 赵辉[1] 贾树彪[1] 

机构地区：[1]黑龙江大学生命科学学院,哈尔滨150080 [2]黑龙江大学农作物研究院,哈尔滨150500

出　　处：《酿酒》2007年第4期80-81,共2页Liquor Making

摘　　要：以甜高粱(Sorghum bicolor(L.)Moench)汁为白酒发酵主原料,在1000L不锈钢发酵系统中发酵,获得老姆酒发酵原汁。后经不锈钢蒸馏系统蒸馏,以蒸馏液为基础调制成新型老姆酒,再经气相色谱检测和人工品评获得优质老姆酒。该酒酿造方法洁净,原料和发酵设备优秀,品质上乘,为中国蒸馏酒的质量和品种向前发展打下一个新基础。The primary liquid of Rum was fermentated by main material of sweet sorghum （Sorghum bicolor （L.）Moench） juice in stanless steel fermentation system. The new style Rum was modulated and high quality Rum was obtained by gas chromatography and manul degus lation. A new foundation for the development of quality and varifies of Chinese distilled spirit was established by the new Rum.

关 键 词：甜高粱汁 老姆酒 新工艺 新不锈钢发酵系统 

分 类 号：TS262.38[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]