摘要
机械化速酿酒母生产为机械化黄酒大罐发酵的优良发酵剂。速酿酒母质量的好坏,对机械化黄酒发酵和酒的质量影响较大。因此,应选择优良酵母菌种;对酵母菌种进行逐级扩大培养;对浸米、投料、开耙发酵、速酿酒母的选择等重要工艺严格控制;从麦曲、熟地中选择性地培养的有益乳酸菌也被作为部分发酵剂、液化和糖化剂。(孙悟)
Rapid-fermenting yeast is a good ferment for big pot fermentation in mechanized production of yellow rice wine. The quality of rapid-fermenting yeast would directly influence yellow rice wine fermentation and wine quality. Accordingly, the following process should be highly valued in practice： quality yeast strain selected, expanding culture of yeast operated step by step, strict management of important techniques such as rice steeping, charging, and harrowing fermentation etc., and some beneficial lactic acid bacteria cultured selectively in wheat starter and long-cultivated land be partly used as ferment, liquefying agent or saccharifying agent.
出处
《酿酒科技》
北大核心
2006年第6期72-73,76,共3页
Liquor-Making Science & Technology
关键词
黄酒
机械化黄酒
速酿酒母
工艺
yellow rice wine
mechanized production of yellow rice wine
rapid-fermenting yeast
techniques
