产酯酵母在黄酒生产中的应用及增香降度研究

Study on Chinese rice wine fermentation using ester-producing yeast to increase flavors and decrease concentration

探索一种新型黄酒的发酵方法,将产酯酵母与普通黄酒酵母共同发酵,得到一种新型黄酒,其香味较普通黄酒增加、酒精度降低,并对其香气成分进行分析。

In this paper, we deplored a new technological processing of rice-wine fermentation, we used esterproducing yeast to ferment with Chinese rice wine yeast, and we get a new type of liquor. Its flavors increased and its concentration decreased comparing to the common Chinese rice wine. We also analyzed its aroma components by GC/MS.