绍兴黄酒生产中米浆酸的控制

Control of Serous Acid in the Production of Shaoxing Yellow Rice Wine

黄酒生产中的米浆酸直接影响黄酒的质量 ,浸米工艺是浆酸值高低的关键 ,浸米后的浆酸必须控制在0.8～1g/100ml内。浸米应注意 :(1)新碾制的米不能立即浸 ;(2)浸米前先放水一半 ;(3)浸米落池后 ,水管插入底 ,除去米中杂质 ;(4)用压缩空气疏松米池 ,不使浸米沉积 ;(5)注意气候变化 ,调节浸米时间 ;(6)根据米质浸米。

The serous acid in the production of yellow rice wine has direct effects on the quality of the wine and the technique of rice steeping is of vital importance for the acidity of the serous acid. The concentration of serous acid should be controlled between 0.8～1 g/100 ml. The problems we must consider in rice steeping are as follows: 1. Newly-grinding rice could not be steeped immediately; 2. The water should be discharged by half before rice steeping; 3. The hose should be placed to the pit bottom to remove the impurity in rice; 4. Compressed air is used to loose the rice space; 5. Rice steeping time should be adjusted according to the change of climate; 6. Rice steeping should be confirmed by rice quality.(Tran.by YUE Yang)