生料酿酒工艺研究
摘要:本文对生料酿酒工艺进行了研究,大米粉碎后按粮酶比加入
0.3% 的糖化酶,
0.2% 的活性干酵母和0.1 %生香酵母进行发酵,结果表明,在各项指标均合格的情况下大
米产酒率可达
29%。
关键词:酵母、发酵、蒸馏、总酸度、总酯度、酒精度
Study of the brewing process of the raw material
Abstract: This paper with uncooked materials technology, rice after smashing in
proportion to add 0.3% of saccharifying enzyme, 0.2% of active dry yeast and 0.1% of the
fermented chao yeast, and the results show that, in all the indexes of qualified in rice wine
rate can amount to 29%.
Key words: Yeast, fermentation, distillation, total acidity, alcohol, degree newly-
produced
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