摘要
在不改变现有黄酒工艺和设备的情况下,将葡萄酒酵母应用到黄酒酿造中,研究表明,葡萄酒酵母酿制的黄酒,芳香物质含量明显大于黄酒酵母生产的黄酒。所酿制的黄酒呈浅黄色,口感醇和、鲜爽,具有明显的水果香气,香气浓郁,令人愉悦,具有特殊的风格。葡萄酒酵母可酿造具有果味特色的特种黄酒。(陶然)
Grape wine yeast was applied in the brewing of yellow rice wine with no change in the existing equipments and yellow rice wine brewing techniques. The research showed that yellow rice wine brewed by grape wine yeast had higher content of flavoring substances. The brewed yellow rice wine was yellow in color with soft and clean taste and evident mellow fruits aroma. Accordingly, grape wine yeast could be used for the brewing of yellow rice wine with special fruits flavor.
出处
《酿酒科技》
2009年第5期84-85,89,共3页
Liquor-Making Science & Technology
关键词
黄酒
葡萄酒酵母
酿造
特殊风味
yellow rice wine
grape wine yeast
brewing
special flavor
