摘要
实验室和生产试验均表明,耐高温型“安琪”酿酒高活性干酵母最适宜黄酒糟复制白酒生产;以总发酵醪计,干酵母添加量以0.1458‰为宜;接种温度40℃左右;发酵温度30℃;发酵时间3d左右;可提高出酒率,降低成本,增加经济效益。(孙悟)
Lab test and trial production suggested that Angel high temperature resistant dry yeast was the best choice for replicate liquor production by yellow rice wine lees. The detailed technical conditions were as follows： addition level of dry yeast as 0.1458 ‰ of total mash, inoculation temperature at about 40 ℃ and fermentation temperature at 30 ℃, and about 3d fermentation time. As a result, liquor yield and economic benefits were increased and production cost reduced.
出处
《酿酒科技》
北大核心
2005年第10期105-106,共2页
Liquor-Making Science & Technology
关键词
耐高温型干酵母
黄酒糟
复制白酒
生产应用
high temperature resistant dry yeast
yellow rice wine lees
replicate liquor production
production application
作者简介
毛青钟（1965-），男，浙江嵊州人，学士，高级工程师，从事绍兴酒酿造机理、微生物和工艺技术的研究以及新产品的开发，发表译文、论文30余篇。
