| Y-ADY在新工艺香雪酒中的应用试验 |
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| 引用本文： | 孙国昌. Y-ADY在新工艺香雪酒中的应用试验[J]. 酿酒科技, 2005, 0(11): 90-91 |
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| 作者姓名： | 孙国昌 |
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| 作者单位： | 浙江绍兴东风酒厂,浙江,绍兴,312030 |
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| 摘 要： | 在大罐新工艺香雪酒生产中，采用黄酒活性干酵母代替自培酒母，干酵母用量0．1％，糟酒分2次加入，可以进一步简化大罐香雪酒工艺操作，提高酿造稳定性，且所酿的酒风味质量均不受影响。
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| 关 键 词： | 黄酒活性干酵母 新工艺香雪酒 应用试验 |
| 文章编号： | 1001-9286(2005)11-0090-02 |
| 收稿时间： | 2005-06-29 |
| 修稿时间： | 2005-06-29 |
Application Test of Y-ADY in the Production of New Craft Xiangxue Wine |
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| SUN Guo-chang. Application Test of Y-ADY in the Production of New Craft Xiangxue Wine[J]. Liquor-making Science & Technology, 2005, 0(11): 90-91 |
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| Authors: | SUN Guo-chang |
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| Affiliation: | Shaoxing Dongfeng Wine Plant, Shaoxing, Zlaejiang 312030, China |
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| Abstract: | Y-ADY instead of self-cultured yeast wine was used in new craft Xiangxue Wine production with its use level as 0.1 %(distiller's grains liquor was added in two batches during the production),which could facilitate the techniques and improve the fermenting stability with no adverse effects on wine taste and wine quality.(Tran.by YUE Yang) |
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| Keywords: | yellow rice wine active dry yeast new craft Xiangxue Wine application |
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