摘要
以半甜型客家糯米黄酒为研究对象,探讨了采用机械化生产、大罐发酵工艺过程中糯米黄酒的糖化发酵工艺,以及糖化工艺对成品酒的酸度、口感风味等方面的影响。结果表明,在黄酒大罐发酵过程中,总糖、总酸整体呈现前期大幅增长而后期缓慢增长的趋势;若主发酵时峰值温度高、持续时间长,则糖化更彻底,同时有机酸也产生较多。
The fermentation of semi-sweet Hakka rice wine in stainless steel tank was investigated,and the effects of saccharifying technology on the acidity and the taste of product wine were analyzed.The results showed that during the fermentation,the content of total sugar and total acids increased fastly at the beginning and increased slowly afterwards,and high peak temperature and longer chief fermentation would result in complete saccharification and produce more organic acids at the same time
出处
《酿酒科技》
北大核心
2013年第6期65-67,共3页
Liquor-Making Science & Technology
关键词
客家黄酒
大罐
糖化
发酵
Hakka rice wine
stainless steel tank
saccharification
fermentation
