摘要
不加酒母(不外加任何酵母)机械化制香雪酒经在实验室和机械化大罐两方面的发酵试验研究,并定期理化测定和检测,结果表明:不加酒母(不外加任何酵母)机械化制香雪酒是可行的,质量有保证,减少了制酒母工序,降低了成本,创新了香雪酒酿制工艺;机械化香雪酒发酵过程中,酵母数量少,作用小,而细菌较多,在其中起重要作用。
Without distiller＇s yeast （plus any non-yeast） mechanization xiangxue rice wine system in the laboratory by the mechanization and large cans of both fermentation pilot study,And regular physical and chemical detection and determination,The results showed that：Without distiller＇s yeast （plus any non-yeast） mechanization xiangxue rice wine system is feasible,Quality assurance,Reduced distiller＇s yeast process,Reduced costs,Innovative fermentation technique of xiangxue rice wine;Mechanization xiangxue rice wine fermentation process,And a small number of yeast,The role of small,The role of small,and the more bacteria,In which play an important role.
出处
《酿酒》
CAS
2010年第1期89-92,共4页
Liquor Making
基金
"十一五"国家科技支撑计划重点项目"发酵食品生产用功能微生物的改良和发酵技术"(2008BAI63B06)
关键词
机械化香雪酒
酵母
新工艺
试验
Mechanization xiangxue rice wine
Yeast
New Technology
Test
