摘要
该文研究了以多粮(即高粱35%,玉米10%,大米25%,小麦15%,糯米15%)为原料,分别以不同的发酵剂代替传统的大曲,酿制一种淡雅型基酒的工艺。试验结果表明,麦粉加干酵母代替大曲作为发酵剂所酿基酒的各项理化指标均高于麦芽代替大曲组,且与对照窖接近,达到预期的效果。
Light-flavor type liquor was produced using multiple kinds of grains as raw materials (i.e. sorghum 35%, corn 10%, rice 25%, wheat 15%, and glutinous rice 15%) and adding different starters that were different from the traditional Daqu (koji). The results showed that Daqu mixed with malt and dried yeast was the best combination for liquor fermentation. So, we could draw a conclusion that saccharifying ability didn't mainly depend on saccharifying enzyme in Daqu during the fermentation.
出处
《中国酿造》
CAS
北大核心
2004年第4期21-22,26,共3页
China Brewing
关键词
淡雅型
多粮
糖化力
light flavor type
multiple kinds of grains
saccharifying ability
