酿酒
釀酒
양주
Liquor Making
2015年
5期
63-64
,共2页
黄酒糟%二次固态发酵%糟烧白酒
黃酒糟%二次固態髮酵%糟燒白酒
황주조%이차고태발효%조소백주
Chinese rice wine lees%twice solid-state fermentation%arak
黄酒糟为黄酒生产副产物,经过第一次固态发酵蒸馏糟烧后的残糟,干糟中的粗淀粉含量仍高达15%-20%,为使残糟得到进一步利用,将残糟进行第二次固态发酵生产糟烧白酒,在不增加发酵场地的情况下,使糟烧得率从17%左右提高到40%以上.
黃酒糟為黃酒生產副產物,經過第一次固態髮酵蒸餾糟燒後的殘糟,榦糟中的粗澱粉含量仍高達15%-20%,為使殘糟得到進一步利用,將殘糟進行第二次固態髮酵生產糟燒白酒,在不增加髮酵場地的情況下,使糟燒得率從17%左右提高到40%以上.
황주조위황주생산부산물,경과제일차고태발효증류조소후적잔조,간조중적조정분함량잉고체15%-20%,위사잔조득도진일보이용,장잔조진행제이차고태발효생산조소백주,재불증가발효장지적정황하,사조소득솔종17%좌우제고도40%이상.
Chinese rice wine lees is a byproduct of the production, the starch content of the residues was still as high as 15%-20%after the first solid-state fermentation and distillation. In order to study the further usage of the lees, this study focused on the second solid state fermentation of the lees to produce arak without increasing ferment space, as a result, the yield of arak increased from 17%to 40%.
