传统黄酒发酵醪的酸败及防止措施

引起传统黄酒发酵醪酸败的主要因素有：淋饭酒母质量差、麦曲质量差、浸米浆水酸度的影响、米质差、蒸饭质量差、投料配比不正确、前酵温度控制偏高或偏低、清洁卫生不好、后发酵后期气温的快速升高、原料不清洁等；防止发酵醪酸败的措施有：保持生产清洁卫生、提高麦曲和淋饭酒母质量、控制浸米工艺、采用优质原料、提高蒸饭质量、严格控制投料配比和发酵温度等工艺条件、协调三边发酵平衡。（孙悟）

Rancidity of Traditional Fermenting Mash of Yellow Rice Wine & Its Prevention Measures

The factors that caused the rancidity of fermenting mash of yellow rice wine mainly covered the followings: bad quality of rice-sprinkling wine yeast,bad quality of wheat starter,rice-steeping syrup water acidity,bad rice quality,bad rice-steaming quality,inadequate charge ratio,inappropriate temperature control during preliminary fermentation,bad sanitary conditions,rapid temperature rise during late-stage fermentation,unclean raw materials etc.The relative prevention measures included the following aspects: maintain good sanitary conditions,improve starter quality and the quality of rice-sprinkling wine yeast,proper control of rice-steeping techniques,use of quality raw materials,improve rice-steaming quality,strict control on charge ratio and fermentation temperature,and harmonize the fermentation balance.(Tran.by YUE Yang)