| 生麦曲和熟麦曲在清液法工艺中的应用初探 |
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| 引用本文： | 陈宝良,赵光鳌,寿泉洪,刘俊.生麦曲和熟麦曲在清液法工艺中的应用初探[J].酿酒,2009,36(3):27-30. |
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| 作者姓名： | 陈宝良 赵光鳌 寿泉洪 刘俊 |
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| 作者单位： | 1. 会稽山绍兴酒股份有限公司,浙江,绍兴,312030
2. 江南大学生物工程学院,江苏,无锡,214036 |
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| 摘 要： | 采用单因素多水平的实变化特点,对提高白酒酒质稳定性有重要作用.
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| 关 键 词： | 浓香型白酒 四大酸 四欠性 |
Application of Raw and Mature Wheat Kojis in the Clarifying Liquid Process |
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| CHEN Bao-liang,ZHAO Guang-ao,SHOU Quan-hong,LIU Jun.Application of Raw and Mature Wheat Kojis in the Clarifying Liquid Process[J].Liquor Making,2009,36(3):27-30. |
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| Authors: | CHEN Bao-liang ZHAO Guang-ao SHOU Quan-hong LIU Jun |
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| Affiliation: | 1.Kuaijishan Shaoxing Wine Co.;Ltd.;Shaoxin 312030;Zhejiang;China;2.School of Biotechnology;Wuxi 214036;Jiangsu;China |
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| Abstract: | Through the experiment, the differences in the saccharification, fermentation and the quality of the product during yellow rice wine production with clarifying liquid technology, due to the rawand mature wheat kojis, were compared. The abilities of liquefying, saccharifying and protein hydrolysis of the raw wheat koji were lower, however the contents of high and medium molecular weight sugars were higher than that of mature wheat koji. The nutrition of saccharifying liquid with mature koji was better, the t... |
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| Keywords: | raw wheat koji mature wheat koji yellow rice wine clarifying liquid process application research |
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