利用现代生物工程和分离技术提高、改善黄酒质量和风味的研究  

Study on improvement of rice wine quality and flavor by modern biotechnology and separation technique

作　　者：杨国军[1] 傅祖康[1] 陈宝良[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《中国酿造》2008年第9期59-61,共3页China Brewing

摘　　要：以黄酒传统酿造工艺为基础,将固定化技术、低温蒸发技术、低温冷冻技术、膜过滤技术等生物技术和现代分离技术融为一体,研制出一套全新的黄酒降度技术,开发出的黄酒橙黄清亮,幽雅芬芳,淡爽舒顺,具有典型风格。Based on traditional technology of rice wine production, a new technology of decreasing the alcohol content in rice wine was developed in this paper including immobilization technology, low temperature evaporation, freezing, membrane filtration and separation technology. By applying these techniques, the quality of rice wine was greatly improved and the product was characterized by representative style of yellow color, clear and

关 键 词：黄酒 膜分离 低酒度 

分 类 号：Q814.2[生物学—生物工程] TS262.4[轻工技术与工程—发酵工程]