| ADY用于黄酒残糟发酵的研究报告 |
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| 引用本文： | 杨国军. ADY用于黄酒残糟发酵的研究报告[J]. 酿酒科技, 2002, 0(3): 85-86 |
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| 作者姓名： | 杨国军 |
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| 作者单位： | 东风绍兴酒有限公司,浙江绍兴312030 |
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| 摘 要： | 对黄酒生产的副产物经蒸馏后的残糟发酵制酒进行了利用活性干酵母（简称ADY）的研究，通过不同试验方案的对比，确定了利用ADY替代传统酒母进行残糟发酵的工艺路线，并确定了ADY的最佳用量。使成品酒出酒率提高2.11%，经多年的应用情况表明，成品酒质稳定，效益增加显著。
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| 关 键 词： | 黄酒 残糟发酵 活性干酵母 应用 质量 稳定性 |
| 文章编号： | 1001-9286(2002)03-0085-02 |
| 修稿时间： | 2002-03-04 |
Research Report on the Application of ADY in the Fermentation of Residual Lees of Yellow Rice Wine |
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| YANG Guo-jun. Research Report on the Application of ADY in the Fermentation of Residual Lees of Yellow Rice Wine[J]. Liquor-making Science & Technology, 2002, 0(3): 85-86 |
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| Authors: | YANG Guo-jun |
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| Abstract: | We had undertaken the research on the application of active dry yeast (ADY) in the fermentation of residual lees of yellow rice wine and determined the optimal operational line for ADY instead of conventional yeast wine and the adequate use quantity of ADY. As a result, wine yield had increased by 2.11 %. And the perennial application also indicated that the product wine was stable in quality and economic profits had increased evidently. (Tran.by YUE Yang) |
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| Keywords: | active dry yeast yellow rice wine residual lees |
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