糯米甜酒人工快速催陈研究

BrewingAcceleration of Sweet Glutinous Rice Wine

该法是在传统工艺的基础上，采用添加适量Ａｓ１１麸曲，控制催陈过程温度，以调整加速酶系反应改善过滤性能，可大大缩短现行工艺的糯米甜酒催陈期，在不影响成品外观表现和内在质量的前提下，通过适当增加投入，就可将产量扩大数倍。

Base on traditional technology,the brewing period of sweet glutinous rice wine could be sharply shortened by addition of As-11 distiller's yeast,temperature controlling which adjust and accelerate enzymic reaction,and improving filtration capacity.Meanwhile,the appearance and quality of product had not been changed.