摘要
引起传统黄酒发酵醪酸败的主要因素有:淋饭酒母质量差、麦曲质量差、浸米浆水酸度的影响、米质差、蒸饭质量差、投料配比不正确、前酵温度控制偏高或偏低、清洁卫生不好、后发酵后期气温的快速升高、原料不清洁等;防止发酵醪酸败的措施有:保持生产清洁卫生、提高麦曲和淋饭酒母质量、控制浸米工艺、采用优质原料、提高蒸饭质量、严格控制投料配比和发酵温度等工艺条件、协调三边发酵平衡。(孙悟)
The factors that caused the rancidity of fermenting mash of yellow rice wine mainly covered the followings： bad quality of rice-sprinkling wine yeast, bad quality of wheat starter, rice-steeping syrup water acidity, bad rice quality, bad rice-steaming quality, inadequate charge ratio, inappropriate temperature control during preliminary fermentation, bad sanitary conditions, rapid temperature rise during late-stage fermentation, unclean raw materials etc. The relative prevention measures included the following aspects： maintain good sanitary conditions, improve starter quality and the quality of rice-sprinkling wine yeast, proper control of rice-steeping techniques, use of quality raw materials, improve rice-steaming quality, strict control on charge ratio and fermentation temperature, and harmonize the fermentation balance. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第7期73-77,共5页
Liquor-Making Science & Technology
关键词
黄酒
酸败
防止措施
yellow rice wine
rancidity
prevention measures
