摘要
采用耐高温活性干酵母经训化成大酒母代替自培酒母,应用于黄酒丢糟再发酵,可以简化工艺操作,缩短发酵周期16h,提高丢糟出酒率3.67%,每年为公司增加经济效益191万元。
Yeast wine domesticated by high temperature resistant active dry yeast was used instead of self-cultured yeast wine in secondary fermentation of distiller＇s grains of yellow rice wine. Such method could simplify production procedures, shorten fermentation cycle by 16 h, and increase liquor output rate by 3.67 %, which had increased 1.91 million RMB economic benefits for the company every year. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第8期97-98,共2页
Liquor-Making Science & Technology
关键词
耐高温活性干酵母
酒母
糟酒
出酒率
high temperature resistant active dry yeast
yeast wine
waste distiller＇s grains liquor
output rote
作者简介
孙国昌（1972-），男，大专文化，工程师，主要研究黄酒酿造机理及微生物。
