燕麦红曲黄酒的研制

在借鉴传统喂饭黄酒工艺的基础上,应用2种原粮(白糯米,精燕麦)为主料,以糯饭酒药搭窝培养制淋饭酒母,红曲、复合酶为糖化剂,精燕麦喂料,采用前段陶缸主酵,后段陶坛后酵养醅,并在压榨清酒中添加纯蜂蜜、香雪酒,平衡、调和、改良酒基.从而使燕麦红曲黄酒风味和功能进一步提升.

Development of oat red yeast rice wine

Reference to the basis of the traditional fed rice wine process, using two kinds of raw grain (white rice, refined oats) as based materials, glutinous rice wine as the nest to culture rice yeast starter, red yeast and complex enzymes as the saccharification agent, fine oat feed, while main fermentation in pottery vat, post fermentation in pottery jar, and adding pure honey and Xiangxue wine in squeezed sake to balance, reconcile and improve wine base. So as to further enhance the flavor and function of oats red yeast rice wine.