半抑制式发酵生产半甜型鲜酿酒方法的研究

摘要

Objective: New product development of yellow rice wine. Method: Based on the use of traditional brewing process, the study develops a new semi-suppressed fermentation production approach. The approach firstly use pithos to take rice, then rise brewing temperature during the brewing process , finally use a large section of the tank to control the temperature and raise grains. Result:Brewing product is semi-sweet fresh wine .Conclusion:Accord with national standard, gains unique flavor.%目的：黄酒新产品研发。方法：在运用传统酿酒工艺的基础上，研究了以糯米为原料，采用前段陶缸搭饭，中段喂饭提温酿造，后段大罐控温养醅的半抑制式发酵方法。结果：酿制成品为半甜型鲜酿酒。结论：符合国标，具有独特风味。