摘要
膨化原料在水分、淀粉、还原糖、还原能力等指标方面和粮食原料都有较大差距。用100%膨化原料发酵可比粮食发酵提高14%的出酒率,但酒质放香较差、回甜大、有涩味;使用20%的膨化原料时,比粮食发酵提高了8%出酒率,且酒质幽雅柔和、回甜较佳,没有粮食新酒的粗糙和辛辣等缺点。
Expanded materials have a great difference with grains in moisture content, starch content, reducing sugar content, and reduction capa- bility. Compared with grains fermentation, I00 % expanded materials fermentation could increase liquor yield by 14 % but the produced liquor had the shortcomings including worse quality, strong sweet aftertaste, and astringent taste. However, 20 % expanded materials fermentation could increase liquor yield by 8 % and the produced liquor had soft and elegant taste and enjoyable aftertaste without any coarse and astringent taste.
出处
《酿酒科技》
北大核心
2012年第4期68-69,75,共3页
Liquor-Making Science & Technology
关键词
白酒
膨化原料
发酵
出酒率
Baijiu（liquor）
expanded material
fermentation
liquor yield
