首页|XZ-11酵母菌活性干酵母在摊饭法大缸发酵香雪酒的应用实验

XZ-11酵母菌活性干酵母在摊饭法大缸发酵香雪酒的应用实验

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将XZ-11酵母菌活性干酵母应用于摊饭法大缸发酵香雪酒，成品酒各项理化指标均符合GB/T 17946—2008优等品标准要求，尤其可提高香雪酒中总糖含量至279.9 g/L，与淋饭法相比提高46.8%，降低酒糟中残余绝干淀粉含量至27.2%，与淋饭法相比降低30.6%，提高了原料利用率。
Application of XZ-11 Active Dry Yeast in Big-Jar Fermentation of Xiangxue Wine by Rice-Flattening Method
XZ-11 active dry yeast was applied in big-jar fermentation of Xiangxue wine by rice-flattening method. The physiochemical indexes of the produced wine met the requirements of National Standard GB/T 17946-2008. Especially, the content of total sugar increased to 279.9 g/L, 46.8%higher than that by rice-spraying method;and dry starch content in wine lees decreased to 27.2%, 30.6%lower than that by rice-spraying method. This method could improve the utilization rate of raw materials.

Xiangxue wineactive dry yeastrice-flattening methodyellow rice wine

王兰、谢广发、钱斌、胡梦莎、郭旭、严冬霞

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中国绍兴黄酒集团有限公司，国家黄酒工程技术研究中心，浙江绍兴312000

香雪酒 活性干酵母 摊饭法 黄酒

浙江省重大科技专项项目

2013C02006-1

2016

10.13746/j.njkj.2016169

酿酒科技
中国酿酒信息中心 贵州省轻工科学研究所

酿酒科技

CSTPCD
影响因子：0.589
ISSN：1001-9286
年,卷(期)：2016.(8)
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