摘要
运用TTC重层法进行机械化大罐发酵试验 ,正交试验选出酵母菌种1# 和3# ,符合发酵质量指标的试验号为5# ,6# ,8# 。酵母接种量为10 % ,糖化酶用量为0.4‰ ,头耙时间为落罐后12h,排掉醪液中积累的CO2。采用该工艺可酿出名优半甜型红曲黄酒 ,提高出酒率10 % ,缩短发酵时间30～45天 ,降低生产成本 。
Mechanized big pots fermentation tests had been carried out through TTC replicate layers method. In additon, 1# and 3# yeast bacterial species had been selected by orthogonal tests and the test numbers in conformity to fermentation quality indexes were No.5, No.6 and No.8. The inoculation quantity of yeast was 10 %, use level of saccharifying enzyme 0.4 ‰, the time for first harrowing was 12 h after pots setting, and the accumalated CO 2 in mash liquid was cleared up. In so doing, quality semi-sweet red qu yellow rice wine was produced and wine yield was increased by 10 % and fermentation period shortened by 30～45 days. As a result, the production costs reduced and economic profits increased.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第3期53-54,共2页
Liquor-Making Science & Technology
基金
福建省科技厅资助基金项目 :K99015
关键词
机械化大罐发酵
半甜型
红曲
黄酒
工艺优化
mechanized big pots fermentation
semi-sweet
red qu
yellow rice wine
techniques
