生麦曲和熟麦曲在清液法工艺中的应用初探  

Application of Raw and Mature Wheat Kojis in the Clarifying Liquid Process

作　　者：陈宝良[1] 赵光鳌[2] 寿泉洪[1] 刘俊[2] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030 [2]江南大学生物工程学院,江苏无锡214036

出　　处：《酿酒》2009年第3期27-30,共4页Liquor Making

摘　　要：采用单因素多水平的实变化特点,对提高白酒酒质稳定性有重要作用。Through the experiment, the differences in the saccharification, fermentation and the quality of the product during yellow rice wine production with clarifying liquid technology, due to the rawand mature wheat kojis, were compared. The abilities of liquefying, saccharifying and protein hydrolysis of the raw wheat koji were lower, however the contents of high and medium molecular weight sugars were higher than that of mature wheat koji. The nutrition of saccharifying liquid with mature koji was better, the trigger of fermentation was rapid, and the fermentation was relatively completely. Whereas the organoleptic quality of the wine fermented by the raw wheat koji was better, the content of alcohol was lower. The mixture of raw and mature kojis is suitable for the rice wine production with clarifying liquid process.

关 键 词：浓香型白酒 四大酸 四大性 

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]