摘要
将XZ-11酵母菌活性干酵母应用于摊饭法大缸发酵香雪酒,成品酒各项理化指标均符合GB/T 17946—2008优等品标准要求,尤其可提高香雪酒中总糖含量至279.9 g/L,与淋饭法相比提高46.8%,降低酒糟中残余绝干淀粉含量至27.2%,与淋饭法相比降低30.6%,提高了原料利用率。
XZ-11 active dry yeast was applied in big-jar fermentation of Xiangxue wine by rice-flattening method. The physiochemical indexes of the produced wine met the requirements of National Standard GB/T 17946-2008. Especially, the content of total sugar increased to 279.9 g/L, 46.8 % higher than that by rice-spraying method; and dry starch content in wine lees decreased to 27.2 %, 30.6 % lower than that by rice-spraying method. This method could improve the utilization rate of raw materials.
出处
《酿酒科技》
2016年第8期84-86,共3页
Liquor-Making Science & Technology
基金
浙江省重大科技专项项目,编号:2013C02006-1
关键词
香雪酒
活性干酵母
摊饭法
黄酒
Xiangxue wine
active dry yeast
rice-flattening method
yellow rice wine
