摘要
前缸后罐黄酒酿造工艺,是在嘉兴喂饭的传统工艺与大罐黄酒新工艺融合基础上创新而成的一种工艺。它综合了喂饭法、淋饭法、后罐法的特点,实现了优势互补,有利于扩大黄酒生产规模,提高生产效率。
The technology of brewing yellow rice wine in urn several days earlier and in tank several days later is an innovative craft that combines the traditional Jiaxing feeding craft with the new craft of large tank yellow rice wine.It integrates the characteristics of the traditional feeding method,the rice sprinkling method,and the new tank-later method,and complements each other's advantages,which will boost the size of yellow rice wine production and improve production efficiency.
作者
乐军
汪建国
朱卿
LE Jun;WANG Jian-guo;ZHU Qing(Suzhou Tonglihong Distillery Co.,Ltd.,Suzhou 215235,Jiangsu,China)
出处
《江苏调味副食品》
2019年第2期29-32,共4页
Jiangsu Condiment and Subsidiary Food
关键词
黄酒发酵
前缸后罐
工艺融合
yellow rice wine fermentation
urn-before and tank-later
integration of technologies
