TH-AADY在御河春酒安全度夏及秋季转排中的应用  

Application of the TH-AADY in prolonged fermentation in summer and autumn trans-permutation of yuhe chun liquor

作　　者：张鹏 庄建成 徐国忠 张建立 张亮臣 费立发 

机构地区：[1]沧州市制酒厂,沧州061000

出　　处：《食品工程》2010年第4期46-48,共3页Food Engineering

摘　　要：夏季气温高,易导致白酒发酵前期升温猛,酵母衰老快,发酵力下降,酒醅酸度大,发酵活力降低,进而影响秋季顺利转排生产。通过在沧州市制酒厂御河春酒生产中应用实践证明:利用TH-AADY耐高温、耐酸的特性,辅以糖化酶,与传统的工艺管理措施配套,可有效解决白酒夏季生产中出酒率低、含酸高、酒醅活力不足等问题,同时为秋季顺利转排打下良好的基础。生产的优质压排调味酒各种感官及理化指标均有显著提高,压排调味酒出酒率平均提高了2.2%,转排出酒率平均提高了4%,每个班组平均年增经济效益49.05万元。The high temperature in summer has an influence on the liquor fermentation,the yeast was repressed and the fermentative activity of the yeast was lowered.In view of this problems,we have made use of TH-AADY with saccharifying enzyme for fermentation in prolonged fermentation in Summer in Yuhe Chun Liquor,in order to improve Autumn Trans-permutation.The Blending liquor yield produced in prolonged fermentation and Trans-permutation were improved 2.2 % and 4.0 % separately with the physico-chemical properties and sensory evaluation index increased.The annual economic profits per shift increased49.05 thousand yuan.

关 键 词：TH-AADY 御河春 度夏 转排 

分 类 号：TS262.31[轻工技术与工程—发酵工程]