摘要
以新型淋饭酒母酿制黄酒,由于发酵前期醪液酒精度迅速上升,能有效抑制杂菌生长,达到防止醪液酸败的目的。酿成的黄酒总酸较低,各项理化指标均符合标准要求,感官品评得分高于以传统淋饭酒母酿制的黄酒。
Chinese rice wine was brewed with new technological Lin-fan yeast starter,the alcohol content of fermenting mash rosed rapidly during the early stage of fermentation,which inhibited the growth of bacteria effectively,as well as achieving the purpose of preventing spoilage of the fermenting mash.The product brewed with new technological Lin-fan yeast starter had lower acidity,and the physical and chemical indicators of the product met the requirements of the related standard.The sensory evaluation scores of the product were higher than that of the product brewed with traditional Lin-fan yeast starter.
出处
《中国酿造》
CAS
2013年第5期16-18,共3页
China Brewing
基金
国家高技术研究发展计划(NO.2012AA022108)
浙江省省级工业新技术项目(2012DD006)
关键词
黄酒
新型淋饭酒母
试验研究
Chinese rice wine
new technological Lin-fan yeast starter
experimental study
