纯生黄酒工艺的研究  

Process of Draft Chinese Rice Wine Making

作　　者：胡普信[1] 

机构地区：[1]中国酿酒工业协会黄酒分会,硕士高级工程师浙江绍兴312000

出　　处：《食品与发酵工业》2010年第8期93-96,共4页Food and Fermentation Industries

摘　　要：将传统黄酒边糖化边发酵的"双边发酵"方式与现代发酵技术相结合,采用先糖化后发酵,以无菌过滤取代传统的高温灭菌工序达到酒体无菌的目的,初步建立了纯生黄酒生产工艺。符合当今节能减排的国策,也为黄酒生产的全程管道化、自动化开创了先例。This paper links the ＂dual fermentation＂ to modernized fermentation technology, conducts the pattern of saccharification following fermentation, and applies aseptic filtration to substitute for high temperature sterilization. A draft process of Chinese rice wine making was established. This process meets the objectives of ＂energy saving and pollution reduction＂ policy. Furthermore, the study pioneers all-around pauperization and automation in Chinese rice wine making.

关 键 词：黄酒 纯生 单边发酵 无菌过滤 

分 类 号：TS262.4[轻工技术与工程—发酵工程]