酿酒
釀酒
양주
LIQUOR MAKING
2013年
5期
60-62
,共3页
糯米%产地%发酵性能%起发速度
糯米%產地%髮酵性能%起髮速度
나미%산지%발효성능%기발속도
Rice%Place of origin%Fermentation performance%From the hair speed
通过对不同产地糯米酿酒的起发速度、发酵失重、发酵结束酵母和乳酸杆菌形态、酒精度、总酸、糖份和部份微量成份的测定研究，结果表明：不同产地糯米的起发速度、发酵失重、发酵性能是不同的；酿制黄酒用糯米选用发酵性能较好，发酵后残余的糊精和发酵产多糖多，黄酒的醇厚性好，以提高黄酒的品质；用这种方法可以优选黄酒原料糯米。
通過對不同產地糯米釀酒的起髮速度、髮酵失重、髮酵結束酵母和乳痠桿菌形態、酒精度、總痠、糖份和部份微量成份的測定研究，結果錶明：不同產地糯米的起髮速度、髮酵失重、髮酵性能是不同的；釀製黃酒用糯米選用髮酵性能較好，髮酵後殘餘的糊精和髮酵產多糖多，黃酒的醇厚性好，以提高黃酒的品質；用這種方法可以優選黃酒原料糯米。
통과대불동산지나미양주적기발속도、발효실중、발효결속효모화유산간균형태、주정도、총산、당빈화부빈미량성빈적측정연구，결과표명：불동산지나미적기발속도、발효실중、발효성능시불동적；양제황주용나미선용발효성능교호，발효후잔여적호정화발효산다당다，황주적순후성호，이제고황주적품질；용저충방법가이우선황주원료나미。
The speed of glutinous rice wine from different areas from the hair,fermented weightlessness, the end of the fermentation of yeast and lactic acid bacteria form, alcohol content, total acid, sugar and some trace elements-Determination of research, The results showed that:Speed from the hair of the different origin of glutinous rice, fermented weightlessness, the fermentation performance is different;Brewed Chinese rice wine selection of glutinous rice fermentation performance is better, After fermentation, the residue of the polysaccharide dextrin and fermentation, Chinese Rice wine full-bodiedgood, In order to improve the quality of the Chinese rice wine; This method can be preferably Chinese rice wine, rice feedstock.
