挖掘酿酒ADY的优点,为酿酒优质、高产、低消耗创出新途径——阅2001年论文评选的感想

Full Exploitage of ADY Advantages to Create New Liquor-making Process of High Quality, High Yield and Low Consumption --Thought of Thesis Appraisal of Year 2001

充分挖掘酿酒ADY耐酸性强的优点 ,解决因夏季压排 ;长发酵期酒醅转排生产因酒醅酸度高带来的困难 ;与双轮底发酵、串蒸技艺结合获得优质高产的新工艺。利用酿酒ADY的耐酸性与生料曲联用进行酒糟制食醋。

Full exploitage of ADY advantages of strong acid fastness could settle the problems induced by summer trans-permutation or the high acidity of fermented grains during long-term fermentation of distillers′ grains trans-permutation production. Besides, the advantage combined with the techniques of double bottom fermentation and cross-steaming could produce high quality liquor with high yield; it combined with uncooked material starter could be applied in the production of vinegar with distillers′ grains as essentials; and it combined with acid protease could be regarded as another new production technique.(Tran.by YUE Yang)