机械化善酿酒大罐发酵试验的研究  

Research on the Mechanical Fermentation of Shan′niang Rice Wine with Big Pots

作　　者：毛青钟[1] 宣贤尧[1] 张水娟[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：《江苏调味副食品》2010年第5期4-8,共5页Jiangsu Condiment and Subsidiary Food

基　　金："十一五"国家科技支撑计划重点项目(2008BAI63B06);2010年绍兴县重大科技攻关项目(1049)

摘　　要：为进一步开展机械化大罐善酿酒发酵工艺新技术的研究,在实验室善酿酒发酵试验的基础上,以不同加曲量(生麦曲和糖化曲)及不同加酒母量进行善酿酒大罐发酵试验研究。试验结果表明:机械化大罐发酵善酿酒其理化指标符合国家标准要求,口味接近传统善酿酒,说明采用机械化大罐发酵善酿酒是可行的,能极大地缩短发酵时间,提高生产效率。In order to promote the application of the mechanical fermentation of Shan′niang rice wine with big pots,more researches on the fermentation of Shan＇niang rice wine with different amount of koji addition（raw wheat koji and saccharifying koji） and different amount of yeast mash addition are carried out.The final result indicates the agreement between the physical and chemical index of Shan′niang rice wine with big pots and the national standards and its similar taste to the traditional one.The mechanical fermentation of Shan′niang rice wine with big pots proves feasible for it can greatly shorten the fermenting time and improve the productivity.

关 键 词：机械化 大罐 发酵 善酿酒 试验 

分 类 号：TS262.4[轻工技术与工程—发酵工程]