摘要
研究酒精活性干酵母、糖化酶在大曲酒压窖后转排生产中应用。实践证明,试验窖与对照窖相比,出窖酒醅的平均酸度、水分分别增加了1.31%和6.33%,淀粉浓度平均下降7.14%,酒精度平均达3.43%Vol,比对照窖高1.30%Vol;试验窖产出的基酒总酯、总酸及各微量成分含量较高,四大酯之间的比例较合理,复合香特征突出,香味正、口感好,酒质明显优于对照窖产酒,出酒率比对照窖平均提高6.09%;经济效益较好。(孙悟)
The application of alcohol active dry yeast and saccharifying enzyme in trans-production atter pits storage of Daqu liquor was studied. Through the comparison between experiment pits and contrast pits, it was found that the average acidity and moisture content of fermented grains （for experiment pits） increased by 1.31% and 6.33 % respectively, amylum concentration decreased by 7.14 %, and the average alcoholicity reached 3.43 %Vol （L30 %Vol higher than that in contrast pits）. Besides, the content of total esters, total acids and microconsituents in base liquor in experiment pits was comparatively higher than that in contrast pits and the proportioning of four main esters was more rational. The liquor produced by experiment pits had better taste, aroma and quality, and liquor yield increased by 6.09 % than that by contrast pits, which could produce satisfactory economic benefits. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第3期68-70,共3页
Liquor-Making Science & Technology
关键词
大曲酒
酒精活性干酵母
压窖
转排生产
糖化酶
Daqu liquor
alcohol active dry yeast
pits storage
trans-production
saccharifying enzyme
