| 荞麦红曲酒的酿造 |
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| 引用本文： | 赵树欣,李颖宪. 荞麦红曲酒的酿造[J]. 中国酿造, 2004, 0(9): 31-32 |
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| 作者姓名： | 赵树欣 李颖宪 |
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| 作者单位： | 天津科技大学食品科学与生物工程学院,天津,300222 |
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| 基金项目： | 天津市自然基金资助项目(No.01369911) |
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| 摘 要： | 采用红曲霉固态培养荞麦制曲,液态发酵产洒的方法酿造荞麦红曲酒。固态培养5d的荞麦红曲加水转入液态发酵,添加少量酿酒活性干酵母以及大米根霉糖化液有助于发酵过程,并且使成品酒风味更好。
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| 关 键 词： | 荞麦 红曲霉 酿造 |
| 文章编号： | 0254-5071(2004)09-0031-02 |
| 修稿时间： | 2004-02-20 |
Brewing of red starter buckwheat wine |
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| ZHAO Shu-xin,LI Ying-xian. Brewing of red starter buckwheat wine[J]. China Brewing, 2004, 0(9): 31-32 |
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| Authors: | ZHAO Shu-xin LI Ying-xian |
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| Abstract: | The red starter was produced by Monascus spp. with solid-state fermentation, while the red starter buckwheat wine was brewed by liquid-state fermentation. Water was added into the buckwheat red starter, which fermented for 5 d, then turned to liquid-state fermentation. A little active dry brewing yeast and rice mash with Rhizopus spp. helped the fermentation process, and made the wine flavor nicer. |
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| Keywords: | buckwheat Monascus spp. brewing |
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