摘要
分析了压排母糟的特征，酵母菌、霉菌随着发酵时间的延长而减少，水分降低，酸度增高，酒精分下降。叙述了秋季转排方法，采用清蒸或串蒸工艺；加粮降酸；提高入窖水分；强化发酵；及加大稻壳用量，适度退醅等。指出了转排基酒总酸总酯偏低的原因所在。
The feature of press-permutation was analyzed.The amount of yeast and mold was cut down,the moisture reduced,the acidity increased and the yield of alcohol decreased as the fermentation period was prolonged.The way of autumn trans-permutation was related,such as pure distillation and exchange distillation,added rice to decrease the acidity,increased entrance moisture,fortifing fermentation,improving the amount of rice husk and reduced the distiller's grains properly.The reason of the total acidity and ester was indicated on the low side in trans-permutation basic liquor.
出处
《酿酒科技》
1999年第1期41-42,共2页
Liquor-Making Science & Technology
