乌衣红曲黄酒发酵酸败因素分析及工艺调控  

Wuyi red koji fermented rice wine spoilage factor analysis and process control

作　　者：徐新金 徐文慧[2] 

机构地区：[1]浙江省温州市海螺调味品有限公司,浙江温州325011 [2]华东交通大学理工学院,江西南昌330100

出　　处：《中国酿造》2013年第7期117-118,共2页China Brewing

摘　　要：该文介绍了乌衣红曲的特性,分析了乌衣红曲的质量,并对乌衣红曲黄酒大罐发酵酸败因素进行了分析。用生产实例证明乌衣红曲很红或很黑时进行工艺调整,取得了一定的效果。并在浸曲、投水、冷却温控等前发酵重点工序进行了作业示范。为乌衣红曲黄酒酿造企业提供生产参考。This paper introduces the characteristic of Wuyi red koji wine. Quality of Wuyi red yeast wine was analysed. And Wuyi red koji fermented rice wine spoilage factors were described. With production examples showed that process adjustment while color of Wuyi red koji was very red or dark. Processes including soaking koji, leaching water, and cooling temperature control were focused description in order to provide a reference to red rice wine brewing enterprises.

关 键 词：乌衣红曲 酿酒 酸败因素 工艺调整 酿造控制 

分 类 号：TS262.4[轻工技术与工程—发酵工程]