用清酒技术酿造醇清黄酒的试验研究

Tests of Pure Yellow Rice Wine Production by Sake Techniques

用日本清酒技术酿造醇清黄酒生产试验 ,原料选用中、晚熟粳米 ;制曲以糙米为原料 ,用传统曲盒法生产。酵母为醇2号纯种酵母 ,发酵投料分初投、二投、三投 ,成熟醪经压滤、61～62℃灭菌2～3min,再调质得15.5度的醇清黄酒。

Medium flowering and serotinous glutinous rice was selected as essentials for tests of pure yellow rice wine production by Sake techniques and the starter was produced by traditional koji box method with unpolished rice as its essentials. No.2 pure yeast was used and the fermentation materials were classified as first-in, second-in and third-in, after pressure filtration and 61～62℃ sterilization for 2～3 min of the maturing mash,pure yellow rice wine with 15.5% alcohol content was finally produced through blending.