【摘要】 采用“热水喷淋洗糟降酸,结合减曲、加糖化酶、用发酵”新技术对回糟进行发酵,研究它对回糟降酸与发酵酒醅的主要理化指标变化、产酒量及其感观质量的影响.试验结果表明:(1)“热水喷淋洗糟”新工艺与传统的“蒸汽加热排酸”工艺相比,回糟降酸显著(p<0.05),可控制在2.0以内;(2)新技术与传统的回糟发酵工艺相比,提高回糟产酒量30kg/甑以上(p<0.05),且酒的感观质量无明显差异.更多还原

【Abstract】 Refermentative dregs was fermented by a new technology which contained “washing dregs with hot water to decrease sour, reducing Qu ,increasing saccharifying enzyme and using AADY” to investigate its effects on decreasing sour of refermentative dregs, the main change on physical and chemical indexs of fermenting dregs, the output and sensory quality of liquor. The results showed that:(1)Compared with traditionally productive way,new technology of washing dregs with hot water could decrease sour significantly (p<0.05),sour could controlled within 2.0. (2)Compared with traditionally fermentative way, new technology could increase output of liquor more than 30 kg/zeng(p<0.05), and there is no significant difference between their sensory quality of liquor.更多还原