摘要
传统工艺绍兴黄酒生产存在酸败率较高的问题,将XZ-11酵母菌活性干酵母制成淋饭酒母及在酿季后期与淋饭酒母混合使用,能弥补淋饭酒母发酵性能的不足,有效防止发酵醪酸败,酿制的绍兴黄酒各项理化指标均符合GB/T17946-2008国家标准要求,且各项理化指标和感官质量与对照酒均无显著差异。
XZ-11 ADY was applied for the production of traditional handcrafted Shaoxing rice wine, the purpose of making up for the fermenting deficiencies of Lin-fan yeast starter and preventing spoilage of the fermenting mash were achieved. The results showed that the physiochemical indexes of the produced rice wine met the requirements of National Standards GB/T 17946 -2008. Furthermore, there was no significant difference in physioehemical indexes and sensory quality between the produced rice wine and the contrast rice wine.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第10期25-28,共4页
Food and Fermentation Industries
基金
浙江省重大科技专项项目(编号:2013C02006-1)
关键词
XZ-11酵母菌
活性干酵母
传统工艺绍兴黄酒
XZ-11 yeast strain
active dry yeast（ADY）
traditional handerafted Shaoxing rice wine
