日本清酒酿造新技术、新设备

New Techniques and New Equipments for Japanese Sake Production

近年,日本在清酒酿造方面开发了一些新技术、新设备及酿造酵母。有“电子场处理清酒”,主要作用是灭菌;γ-射线照射海藻酸钠等促进清酒沉淀物快速沉降;气体分离膜除去清酒中氧,以延长保质期;中空纤维膜过滤装置可除酒中的细菌和沉淀物;生酒保鲜装置可使未经灭菌的生清酒长期保鲜。此外,日本有关科技人员还分离得到一些各具持性的酵母菌株,有的可缩短发酵期,有的产香突出,有的不产泡,有的耐酒精浓度高。（一平）

Japan has developed some new techniques, new equipments and yeast strains for sake production in recent years. Specifical-ly, the tech-nique of 'sake managed by electron field ' was mainly used for sterilization; sodium alginate etc.irradiated by γ-rays could advance quick sedi-mentation of the precipitate in sake; gas separatory membrane could eliminate the oxygen in sake so that the shelf period could be prolonged; the hollow fibrous membrane filtration equipment could eliminate the bacteria and precipitate in sake; and the fresh preservation equipment for crude sake could ensure long-term fresh of crude sake without sterilization. Besides, Japanese technicians had separated some yeast strains with specific prop-erties such as the strains shortening fermentation period, strains produc-ing explosive aroma, strains producing no foams, and strains being of high alcoholic concentration.(Tran.by YUE Yang)