一种新型酿造米酒——淏川酒的研制

Haochuan Wine,a New Type Rice Wine

介绍了以优质糯米为主要原料 ,采用米曲霉(Aspergillusoryzae)和米根霉(Rhizopusoryzae)纯种制曲、发酵罐复式发酵生产酿造米酒的方法。该酒配方总质量比率为350% ,全部粮食出酒率〔按14 %(v/v)成品酒计〕平均达332 % ,酒质清亮透明 ,色泽微黄 ,三香(醇香、米香、芳香)融合 ,优雅细腻 ,醇和干爽 ,圆润丰满 ,酒体协调 ,具有独特的米酒风格。

A modernized and modified Chinese traditional multi-fermentation process for brewing a new type rice wine, Haochuan Wine,has been developed.By using special polished glutinous rice as the major raw material and adopting pure cultures of Aspergillus oryzae,Rhizopus oryzae and Saccharomyces cerevisiae as the inocula of starter(Qu),the particular style of rice wine has been produced.The average yield will be 3.32 Kilograms wine with 14% of alcohol content based on one kilogram raw material.