半抑制式发酵生产半甜型鲜酿酒方法的研究

Study of Semi-Suppressed Brewing Production Approach for Semi-sweet Fresh Wine

目的:黄酒新产品研发。方法:在运用传统酿酒工艺的基础上,研究了以糯米为原料,采用前段陶缸搭饭,中段喂饭提温酿造,后段大罐控温养醅的半抑制式发酵方法。结果:酿制成品为半甜型鲜酿酒。结论:符合国标,具有独特风味。

Objective： New product development of yellow rice wine. Method： Based on the use of traditional brewing process, the study develops a new semi-suppressed fermentation production approach. The approach firstly use pithos to take rice, then rise brewing temperature during the brewing process, finally use a large section of the tank to control the temperature and raise grains. Result： Brewing product is semi-sweet fresh wine.Conclusion： Accord with national standard, gains unique flavor.