摘要
影响大米发酵的主要因素有:酒饼(曲)、温度、米种、辅料等。在相同储藏环境下,粳米易糖化和氧化,粳米的霉变及老化比籼米快。糯米、早粳米的糖化速度比越南碎米、早籼米的糖化速度快。在相同发酵条件下,粳米的酒度均比籼米高,酸度低;在添加糖化酶后,两种米种的酒分均有所提高,而酸度降低。(孙悟)
The main factors influencing rice fermentation covered caky starter, temperature, rice species, and auxiliary materials etc. Under the same storage conditions, round-grained non-glutinous rice was easier for saceharification and oxidation and had rapider rot and aging than long-grained non-glutinous rice. The saccharifyiag speed of glutinous rice and early round-grained non-glutinous rice was faster than that of Vietnamese broken rice and early long-grained non-glutinous rice. Under the same fermentation conditions, liquor by round-grained non-glutinous rice had higher alcoholicity and lower acidity than liquor by long-grained non-glutinous rice. The addition of saceharifying enzyme could improve liquor yield and reduce liquor acidity produced by both the two soeeies.
出处
《酿酒科技》
北大核心
2005年第12期45-46,50,共3页
Liquor-Making Science & Technology
关键词
豉香型白酒
发酵
米种
关系
soybean-flavor liquor
fermentation
rice species
relations
