不同水质和大米无蒸煮黄酒发酵实验与生产  

Un-cooking and Un-steaming Yellow Rice Wine Fermentation Experiments and Production on Different Water Quality and Rice Verieties

作　　者：陈佩仁 郑继富 徐金英 吴德运 徐仁昂 汪莹 

机构地区：[1]浙江台州市黄岩食品科技学会,浙江台州318020 [2]江西九江市德安大地红酒业有限公司,江西九江330400

出　　处：《酿酒》2012年第4期43-46,共4页Liquor Making

摘　　要：水是一切生命之源泉。80%以上的水组成了我国民族特产,世界三大古酒之一的黄酒。水是介质,它在微生物发酵中处于举足轻重的地位。黄酒酿造用水要求软质水为妥,硬度高的水是不宜用来酿酒的。在无蒸煮黄酒实验和生产中,于发酵醪中添加酸度调节剂和水质兼品质改良剂,可有效改善不同品种大米对水质的要求,且能稳定和提高产品质量。Water is the source of all creatures.The yellow rice wine,which is one of the world＇s three ancient wine and our national specialty, contains more than 80% of water.As a medium,water is very important in microbial fermentation. It＇s better to use the soft water to brew yellow rice wine than the high hardness water.Adding acidity regulator and quality improver in the experiment and production of the un-cooking and un-steaming yellow rice wine can change the water quality to meet the demand of different rice varieties,thus stabilize and improve the quality of products.

关 键 词：水质 大米 微生物发酵 无蒸煮黄酒 

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]