一种酿造粟米黄酒的新工艺

NEW TECHNOLOGY FOR BREWING MILLET WINE

以粟米为原料，以一定比例的红曲、糖化酶、酒药和活性干酵母为糖化发酵剂，在喂饭时加入活性干酵母，酿制成了具有典型红曲风味的粟米黄酒．试验结果发酵，其发酵力强，能使糖化、发酵均衡进行，能有效抑制酸败现象，用活性干酵母和糖化酶可使减曲达到５０％．还对粟米浸渍做了研究，得出最佳浸米时间为３ｈ，且浸渍温度越高，吸水率越高．

States a new method of adding steamed millet by using millet as primary material, a proper proportion of red koji, saccharidase, active dry yeast and Jiuyao as saccharification and fermentation agent to brew the millet wine with typical red koji taste. The experimental results indicate that the active dry yeast is suitable for the millet wine fermentation, it can control the acid failure and improve the wine taste upon its high fermentation ability, the active dry yeast and saccharidase used together can realize the aim of reducing red koji 50%. The optimal time of adding active dry yeast is in the stage when adding the steamed millet so thawt it can keep saccharification and fermentation process at the same step. In addition, the paper also studies the millet's soak and the best period of millet's soak is about 3 hours, the higher the soaking temperature is, the higher the rate of millet's absorbing water.