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米酒酿造新工艺研究(91)
作者： 刘幼强，曹荣冰，何松贵
| 地址：广东省九江酒厂有限公司，广东 佛山 |
邮编：528203 |
| 摘要： |
对原料米品种的选择、不同程度的加工、不同程度的打磨精度，再统一粉碎制备出米粉等进行发酵的研究，同时通过对酿造过程的后酵阶段进行保温处理，提高了酒体的口感和风味，最终确定了节能低耗的米酒发酵酿造新工艺，酿造新工艺酿造出的酒体理化指标达到优级水平，按年产量6万t计算，一年可以节省生产成本268.2万元。 |
| 关键词： |
米酒； 酿造工艺； 节能低耗 |
| 中图分类号：
TS262.4；TS261.4 |
文献标识码：
A |
文章编号：
1001-9286（2019）01-0091-08 |
英文标题：
Research on New Crafts of Rice Wine
英文作者：
LIU Youqiang, CAO Rongbing and HE Songgui
英文地址：
Jiujiang Distillery Co. Ltd., Foshan, Guangdong 528203, China
| 英文摘要： |
The selection, crushing, and grinding of rice for the preparation of rice flour was optimized. Meanwhile, heat-preservation in late fermentation stage got improved to improve wine taste and wine flavor. Finally, the new production crafts of rice wine was determined. The physiochemical indexes of the newly-produced rice wine met the standards of high-quality. And we could save 2.682 million CNY production cost annually (calculated by annual wine yield as 60,000 tons). |
| 英文关键词： |
rice wine; production crafts; energy-saving and low-consumption |
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