摘要
通过对善酿酒用不同的纯种酵母进行发酵,并以正交试验法对东风黄酒(干型黄酒)、水、纯种酵母的添加量和酵母菌种选择进行研究。结果表明:用纯种酵母发酵酿制善酿酒是可行的,大大缩短了发酵时间;以东风黄酒添加量为112.0%、加水量为25.0%、加纯种酵母量为10.73%和酵母菌株为1#最适宜酿制条件。
This study compared the fermentation performances of 5 purebred yeast strains that were applied to brewing of semi-sweet yellow rice wine. Strain No.1 and No.2 were selected due to the bigger weight loss and the higher alcohol yield as well as the production of taste similar to that of waditional semi-sweet yellow rice wine. Then an orthogonal test design was conducted to optimize the brewing technology of semi-sweet yellow rice wine. The results showed that under the optimized conditions of Dongfeng rice wine addition of 112.0%, water addition of 25.0% and inoculation quantity of strain No. 1 of 10.73%, the biggest weight loss and fermentation indexes were achieved.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第12期297-299,共3页
Food Science
关键词
纯种酵母
善酿酒
发酵
正交试验
purebred yeast
semi-sweet yellow rice wine
fermentation
orthogonal test
