摘要
利用两株酵母菌共同作为菌种制作高温糖化酒母酿造糯米黄酒。前发酵共3 d,落罐后品温达到30.5℃时开头耙30 min,然后分别隔2小时开二耙、三耙各10 min,以后每隔4小时开耙10 min,发酵第5天~10天每天开耙10 min。头耙后0~24 h温控30℃~31℃,24 h^36 h温控29℃~30℃,36 h^48 h温控28℃~29℃,以后每24小时降2℃,温度低于20℃后,按发酵质量降温。发酵22天后,糯米黄酒酒精度为19.4%(体积分数),总糖为1.8 g/L,总酸为5.4 g/L。
Glutinous rice wine was brewed by a cooperative fermentation method of high -temperature saccharification yeast using two strains of Saccharomyces cerevisiae. The primary fermentation periods were 3 days. Initial 30 min aeration was acted when the temperature reached 30.5℃, and then following two 10 min-aeration every 2 h. Then 10 min aeration was acted every 4 h. After that 10 min aeration was acted every day from the 5th to 10th day during fermentation. The temperature was controlled 30℃to 31℃during 0-24 h after initial aeration, 29℃-30℃during 24 h-36 h, 28℃-29℃during 36 h-48 h, and then following a 2℃drop within 24 h. The temperature drop depended on the fermentation quality when it was below 20℃. The alcohol content, total sugar and total acid of glutinous rice wine were 19.4%（v/v）, 1.8 g/L and 5.4 g/L after 22 days fermentation, respectively.
出处
《食品研究与开发》
CAS
北大核心
2015年第1期82-84,共3页
Food Research and Development
关键词
黄酒
糯米
协同发酵
控制工艺
rice wine
glutinous rice
cooperative fermentation
control techniques
