不同产地黄酒用糯米发酵性能的研究

Different Origin Chinese Rice Wine With Glutinous Rice Fermentation Performance

通过对不同产地糯米酿酒的起发速度、发酵失重、发酵结束酵母和乳酸杆菌形态、酒精度、总酸、糖份和部份微量成份的测定研究,结果表明:不同产地糯米的起发速度、发酵失重、发酵性能是不同的;酿制黄酒用糯米选用发酵性能较好,发酵后残余的糊精和发酵产多糖多,黄酒的醇厚性好,以提高黄酒的品质;用这种方法可以优选黄酒原料糯米。

The speed of glutinous rice wine from different areas from the hair,fermented weightlessness, the end of the fermentation of yeast and lactic acid bacteria form, alcohol content, total acid, sugar and some trace elements - Determination of research, The results showed that： Speed from the hair of the different origin of glutinous rice, fermented weightlessness, the fermentation performance is different; Brewed Chinese rice wine selection of glutinous rice fermentation performance is better, After fermentation, the residue of the polysaccharide dextrin and fermentation, Chinese Rice wine full-bodiedgood, In order to improve the quality of the Chinese rice wine; This method can be preferably Chinese rice wine, rice feedstock.