摘要
酸性蛋白酶在粳米黄酒酿造中可为酵母菌的生长繁殖提供氮源,促进酵母菌的快速繁殖,提高发酵过程的稳定性和能力;分解原料中的蛋白质物质,促进对原料淀粉的利用,提高原料的出酒率;可有效解决机制粳米黄酒过程普遍存在的低氨基酸态氮、低非糖固形物的问题;酸性蛋白酶在发酵酒醅中的澄清作用,为黄酒成品解决非生物浑浊提供了方法。(孙悟)
The use of acid protease in the production of machine-made yellow rice wine （by non-giutinous rice） could provide nitrogen source for the growth and reproduction of microzyme and accelerate rapid reproduction of microzyme （which improve fermentation stability and capability）, decompose proteins （which advanced the use of amylum in raw materials and increased wine yield）, and settled the commonly existed problems of low aminophenol nitrogen content and non-sugar solids content. The clarification of fermented wine by acid protease also provided reference for settling non-biologic turbidity in product yellow rice wine.
出处
《酿酒科技》
北大核心
2006年第6期70-71,共2页
Liquor-Making Science & Technology
关键词
黄酒
酸性蛋白酶
机制粳米黄酒
应用
yellow rice wine
acid protease
machine-made yellow rice wine （by non-glutinous rice）
application
