用现代生物技术改革寿生酒传统工艺的初探

The First Research on Reforming the Traditional Technique of Shousheng Rice Wine With Moden Biotechnology

该文主要探索了寿生酒传统工艺的改革 ,试验表明 ;当红曲用量减少 40 % ,用真菌淀粉酶、黄酒活性干酵母取代 ,所酿制的寿生酒不仅品质更高 ,而且出酒率提高了 5 %左右。

Reforming the traditional technique of Shousheng yellow rice wine was mainly researched in this paper.The traditional technique was adjusted as follow,reducing 40% red roji,which was replaced by Fungamyl and Y-ADY,the results suggested that the quality of Shousheng rice wine was greatly improved,and the ratio of liquor to raw raised about 5%.