新型淋饭酒母酿制传统工艺黄酒的试验研究  

Experimental study on applying new technological Lin-fan yeast starter to traditional handcrafted Chinese rice wine brewing

作　　者：谢广发 钱斌 郑志强 王兰 胡志明 翁丽华 宋岑 任杰 

机构地区：[1]中国绍兴黄酒集团有限公司国家黄酒工程技术研究中心,浙江绍兴312000

出　　处：《中国酿造》2013年第5期16-18,共3页China Brewing

基　　金：国家高技术研究发展计划(NO.2012AA022108);浙江省省级工业新技术项目(2012DD006)

摘　　要：以新型淋饭酒母酿制黄酒,由于发酵前期醪液酒精度迅速上升,能有效抑制杂菌生长,达到防止醪液酸败的目的。酿成的黄酒总酸较低,各项理化指标均符合标准要求,感官品评得分高于以传统淋饭酒母酿制的黄酒。Chinese rice wine was brewed with new technological Lin-fan yeast starter,the alcohol content of fermenting mash rosed rapidly during the early stage of fermentation,which inhibited the growth of bacteria effectively,as well as achieving the purpose of preventing spoilage of the fermenting mash.The product brewed with new technological Lin-fan yeast starter had lower acidity,and the physical and chemical indicators of the product met the requirements of the related standard.The sensory evaluation scores of the product were higher than that of the product brewed with traditional Lin-fan yeast starter.

关 键 词：黄酒 新型淋饭酒母 试验研究 

分 类 号：TS262.4[轻工技术与工程—发酵工程]