摘要
主要探索了用籼米酿制半干型红曲酒的工艺 ,试验表明 ,籼米经前糊化工艺 ,并在发酵过程中加入少量的Fungamyl、Y -ADY ,酿制出的红曲酒不仅品质优良 ,出酒率也较高。
The paper investigated technique of brewing half-dryred-koji wine with long-grained nonglutinous rice,the result showed that the technique was successful.The rice was first gelatinizated,then a little Fungamyl and Y-ADY was added to the Fermentation process.The finished product has a high quality,and the ratio of liquor to raw is nice too.
出处
《酿酒》
CAS
北大核心
2002年第1期93-94,共2页
Liquor Making
关键词
前糊化工艺
酿制
籼米
红曲酒
technique,red-koji yellow rice wine,polished long-grained nonglutinous rice
