酿酒用粮古今谈

Talking About Grains for Brewing From Ancient to Present

传统的黄酒酿造,大米必须经过较长时间的常压蒸煮,使淀粉颗粒充分膨胀成米饭,近似完全地成为糊化淀粉(α-淀粉),才利于淀粉酶等酶类的水解和酵母菌的发酵产酒。半生不熟的米饭,极易导致发酵醪和二次发酵板糟的腐败变质,且会严重影响成品黄酒和糟烧白酒的产品质量和对原料的利用。

In the traditional rice wine brewing,rice must be cooked for relatively long period under normal pressure,so that the starch granules can be fully swelled into cooked rice.The cooked rice contains almost completely gelatinized starch(α-starch),which is easily be hydrolyzed and then be fermented by yeast to produce alcohol.Half-cooked rice easily leads to the spoilage of the fermentation mash and secondary fermentation lees which will seriously affect the quality of the rice wine and the arak liquor products...