采用平衡发酵剂酿制籼米发酵酒的研究  

The Study on New Technology of Making Yellow Sake with Indica Rice.

作　　者：汪芳安[1] 熊友枝[1] 王发兴[1] 潘丛道[1] 

机构地区：[1]湖北省武汉工业学院,湖北武汉430023

出　　处：《酿酒》2001年第4期74-75,共2页Liquor Making

基　　金：国家重大科技项目"早稻品质改良科技产业工程";编号为 :99- 0 2 2 - 0 2 - 0 3的子项目之一

摘　　要：同时采用喂浆法和平衡发酵剂酿制籼米黄清酒 ,提高了酒精生成率、生产效率 ,同时改善了酒品的风味 ,降低了酒品的生产成本 ,降低了对原料质量的依赖程度 ,使籼米黄清酒的工业化生产具有可行性 ,为早籼米的转化开辟了一条新的途径。In making yellow sake with indica rice,pouring oar and adding ferment controller in the same time raised the ratio of alcohol output and efficiency of wine production and improved the flavor of the wine and reduced production cost of the wine as well.The quality of wine didn't depend on the quality of raw material,which made the production of the wine feasible.This technique opened up a new way to indica rice transform.

关 键 词：喂浆法 平衡发酵剂 黄清酒 籼米发酵酒 生产技术 

分 类 号：TS262.4[轻工技术与工程—发酵工程]