改良型黄酒工艺初探

目前的传统黄酒在口味上存在苦味过重、曲香过于突出、酸味过于独特、后劲过大等问题,在一定程度上影响黄酒的发展,因此有必要改进传统黄酒工艺,探索生产新型黄酒.主要采取改变浓醇型工艺,采用淡爽型工艺生产;降低酒中高级醇、杂醇油的含量;适当减少曲的用量,特别是自然培养曲的用量;改革浸米工艺,减少乳酸发酵时间.

Investigation on the Production Techniques of Improved Yellow Rice Wine

There are some problems in the taste of traditional yellow rice wine at present: heavy bitterness, strong wine flavor, particular sourness and hard aftertaste etc., which hinder the development of yellow rice wine to some extent. Accordingly, it is necessary to make improvement of traditional production techniques for new-type yellow rice wine production as follows: application of light-alcohol type production techniques instead of high-alcohol type production techniques, reduce higher alcohol content and fusel oil content, proper decrease of the use level of starter especially the use level of naturally-cultured starter, innovation of rice-steeping techniques by reducing the fermentation time of lactic acid.