无蒸煮酿造的麦曲黄酒

Brewing of Wheat-starter Yellow Rice Wine by the Technology of Un-cooking and Un-steaming

采用无蒸煮方法酿造麦曲黄酒,不仅能节约60%以上的能源和降低人工、水、电消耗20%,而且可较大幅度提高淀粉和蛋白质的利用率;酒度14.5%(v/v)黄酒的原料出酒率较传统工艺可提高30%以上,成品干黄酒氨基酸态氮含量能增长70%～100%;产品色、香、味、格毫不逊色于传统工艺酿造的黄酒。

The brewing of wheat-starter yellow rice wine by the technology of un-cooking and un-steaming could save more than 60 % energy resources, decrease manpower, water and electricity by 20 %, and increase greatly the utilization rate of amylum and protein. The output rate of 14.5 %(v/v) yellow rice wine by the new technology could increase by more than 30 % and amino acid nitrogen content of product dry wine increased by 70 %～100 %. The color, aroma, taste and wine styles of the newly produced yellow rice wine were parallel with the wine produced by traditional technology.