活性干酵母在浓香型大曲酒生产中的应用  

Application of Active Dry Yeast in the Production of Nongxiang Daqu Baijiu

作　　者：杜礼泉[1] 饶家权[1] 王晓刚[1] 唐聪[1] 蒲浩[1] 甘国凤 王素娟 DU Liquan;RAO Jiaquan;WANG Xiaogang;TANG Cong;PU Hao;GAN Guofeng;WANG Sujuan(Fenggu Distillery Co.Ltd.,Mianyang,Sichuan 621000,China)

机构地区：[1]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000

出　　处：《酿酒科技》2018年第7期89-91,共3页Liquor-Making Science & Technology

摘　　要：通过不同活性干酵母用量与基础酒出酒率及质量关系的研究,结果表明,活性干酵母在浓香型大曲酒生产粮糟中的最适用量为60 g/甑,从而解决了活性干酵母应用于浓香型大曲酒生产中时出酒率和酒质不稳定的问题。The relations between different use level of active dry yeast and the yield/quality of base liquor were investigated.The results indicated that the best use level of active dry yeast in fermented grains was 60 g per steamer.The study had settled the problems of unstable liquor yield/quality in the production process.(Trans.by YUE Yang).

关 键 词：浓香型大曲酒 活性干酵母 粮糟 最适用量 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]