传统善酿酒的酿造特点  

The Characteristics Of The Traditional Shaoxing Shanniang Rice Wine Brewing

作　　者：毛青钟[1] 鲁瑞刚 MAO Qingzhong;LU Ruigang(Kuaijishan Shaoxing Rice Wine CO.Ltd.,Shaoxing 312032,Zhejiang,China;Zhejiang Jiashan Yellow Wine Co.,Ltd.Jiashan 314102,Zhejiang,China)

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312032 [2]浙江嘉善黄酒股份有限公司,浙江嘉善314102

出　　处：《酿酒》2019年第6期18-20,共3页Liquor Making

摘　　要：通过对传统善酿酒发酵过程中理化变化和生产工艺特点的研究分析,论述了传统善酿酒酿造的独特性(与加饭酒、元红酒、香雪酒比较):加入陈年元红酒的抑制式发酵、较高投料温度、加入浆水、接入浆水中的乳酸菌、发酵速度缓慢和发酵周期长、发酵醪中乳酸杆菌(黄酒乳酸杆菌、益生菌)密度高、大接种量发酵等。Through the analysis of the study on physicochemical changes and the characteristics of production technology of traditional Shaoxing shan′niang rice wine during fermentation, The results show that:The traditional Shaoxing shan′niang rice wine brewing is unique(compared with rice wine, yuan red rice wine, liquor Hornsey rice wine): Inhibition of fermentation to join the old yuan red wine,Higher feed temperature, Add water, Lactic acid bacteria access in dcs, The fermentation speed is slow and the fermentation cycle is long, Lactic acid bacteria fermented mash(Lactobacillus-huang jiu、Probiotics) high density, Fermentation inoculum.

关 键 词：传统善酿酒 特点 三边发酵 黄酒乳酸杆菌 

分 类 号：TS262.3[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]