清酒发酵技术研究

采用大米为原料 ,以纯种培养的酵母为发酵剂 ,用小曲为糖化剂 ,在常温下发酵 8～ 9天酿制清酒。成品颜色淡黄 ,酒度高 ,酒质淡丽爽口 ,经蔗糖和蛋白糖调配后 ,甜醇可口 ,风味较好。此外 ,还以复合酶制剂为糖化剂试酿了全酶法清酒。成品酒的主要指标和小曲清酒接近

Study on the Technology of Saki Fermentation

By using rice as the raw material, pure\|bred yeast as the fermentation agent, xiaoqu as the saccharifying agent, the product of saki is brewed after 8-9 days' fermentation under normal temperature, the taste of which is good and the color is glamorous. After blended with sugar and aspartame, the final product is developed. In addition, by using combined enzymes as the saccharifying agent, another kind of saki is also made, whose main index is akin to the product above.