| 传统黄酒生产后酵大罐贮存研究初探 |
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| 引用本文： | 鲁长华,寿泉洪.传统黄酒生产后酵大罐贮存研究初探[J].酿酒科技,2006(11):76-77,80. |
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| 作者姓名： | 鲁长华 寿泉洪 |
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| 作者单位： | 会稽山绍兴酒有限公司,浙江,绍兴,312030 |
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| 摘 要： | 把当年12月至次年2月份生产的发酵醪分别贮存在大罐和陶坛中进行后发酵比较，通过测定发酵醪温度、酒度、酸度、糖度、清酒理化和感官等指标。结果表明，在寒冷气候条件下大罐贮存后发酵有利于黄酒生产，为进一步改进传统黄酒生产工艺提供了有益的参考。
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| 关 键 词： | 传统黄酒 贮存 大罐 陶坛 后发酵 |
| 文章编号： | 1001-9286（2006）11-0076-02 |
| 收稿时间： | 2006-07-07 |
| 修稿时间： | 2006-07-07 |
Investigation on Secondary Fermentation of Traditional Yellow Rice Wine in Big Pot Storage |
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| LU Chang-hua,SHOU Quan-hong.Investigation on Secondary Fermentation of Traditional Yellow Rice Wine in Big Pot Storage[J].Liquor-making Science & Technology,2006(11):76-77,80. |
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| Authors: | LU Chang-hua SHOU Quan-hong |
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| Affiliation: | Kuaijishan Shaoxing Yellow Rice Wine Co.Ltd.,Shaoxing, Zhejiang 312030, China |
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| Abstract: | Fermenting mash produced from Dec.to Feb.the next year was stored in big pot and in pottery jar respectively for secondary fermentation comparison.Then the indexes including fermenting mash temperature,alcoholicity,acidity,sugar content,and physiochemical indexes of clean wine were measured.The results indicated that big pot storage under cold conditions was helpful for secondary fermentation,which provided beneficial reference for further improvement of traditional yellow rice wine production techniques.(Tran.by YUE Yang) |
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| Keywords: | traditional yellow rice wine storage big pot pottery jar secondary fermentation |
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