摘要
把糯米先糖化后加入活化后的黄酒酵母,制备黄酒。米酒汁和米酒糟在加水比为1∶2.5,25℃下发酵为5 d左右时,酒精度13.5%,氨基氮0.21%,还原糖含量1.75 g/L,总酸度3.56 g/kg,pH值3.49,产品为干黄酒。
After glycosylating rice wine, adding Yellow Rice Wine Dry Yeast which is activated, and prepare lowalcohol millet wine. The first glycosylation followed by post-fermentation method. Water addition ratio 1 ： 2.5, temperature 25 ℃ ,5---6 days fermentation, the alcohol content 13.5%, amino N 0. 21%, reducing sugar content 1.30--3.0g / L, total acidity 3.56 g/kg, pH 3.49, the products is dry millet wine.
出处
《武汉工业学院学报》
CAS
2010年第1期4-6,共3页
Journal of Wuhan Polytechnic University
关键词
黄酒
糖化
发酵
millet wine
glycosylation
fermentation
