豉香型白酒发酵与米种的关系

影响大米发酵的主要因素有：酒饼（曲）、温度、米种、辅料等。在相同储藏环境下，粳米易糖化和氧化，粳米的霉变及老化比籼米快。糯米、早粳米的糖化速度比越南碎米、早籼米的糖化速度快。在相同发酵条件下，粳米的酒度均比籼米高，酸度低；在添加糖化酶后，两种米种的酒分均有所提高，而酸度降低。

Relations between Soybean-flavor Liquor Fermentation and Rice Species

The main factors influencing rice fermentation covered caky starter, temperature, rice species, and auxiliary materials etc. Under the same storage conditions, round-grained non-glutinous rice was easier for saceharification and oxidation and had rapider rot and aging than long-grained non-glutinous rice. The saccharifyiag speed of glutinous rice and early round-grained non-glutinous rice was faster than that of Vietnamese broken rice and early long-grained non-glutinous rice. Under the same fermentation conditions, liquor by round-grained non-glutinous rice had higher alcoholicity and lower acidity than liquor by long-grained non-glutinous rice. The addition of saceharifying enzyme could improve liquor yield and reduce liquor acidity produced by both the two soeeies.