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新开发的发泡清酒的CO_2由酵母产生,清酒度+3,酸度1.8,氨基酸度为0.9,还原糖2.2%,酒精含量10.2%。于25℃接种酵母菌后,装瓶密封。使用的酵母菌能聚集成大团,且沉淀后对瓶底附着力很弱。对该发泡清酒的分析表明:CO_2气压为2.3~3.0kg/cm~2,清酒度+10,酸度2.2,酒精含量10.4%。由于CO_2的刺激,口感清凉爽快。轻轻摇动酒瓶,大团酵母细胞就会漂浮于酒液中,形如雪花,给人以无穷的乐趣。 相似文献
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应用嗜杀生香酵母提高清酒质量的研究 总被引:2,自引:0,他引:2
为实现纯种发酵,提高清酒质量,曾采用根霉分别与2-1392、2300等配合发酵,生香效果差,发酵过程染杂菌率达60%。运用从甜酒酿中分离选育的87-1嗜杀型生香酵母酿制的清酒,总酯含量提高50%,发酵环境净化率达100%,对野生酵母具较强的毒杀能力,且耐高糖发酵,能适应固态和半固态发酵工艺等等。(汉冯李) 相似文献
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清酒酿造与磁力杀菌系统 总被引:1,自引:0,他引:1
杀菌法历来都是采用加热杀菌法,但温度条件会使香味平衡协调发生变化;未杀死的残留菌也会对酒质产生影响,对小批量、多样化制品的杀菌还存在诸多问题。要解决这些问题,有必要对各种杀菌方法作进一步研究。本文讨论了在常温下使用磁力和磁性粉(在实验室)对酵母菌的杀菌效果,以及制成小型生产设备后的实用性、可行性。 相似文献
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用日本清酒技术酿造醇清黄酒生产试验,原料选用中,晚熟粳米,制曲以糙米为原料,用传统的曲盒法生产,酵母为醇2号纯种酵母,发酵投料分初投,二投,三投,成熟醑经压滤,61-62℃灭菌2-3min,再调质得15.5度的醇清黄酒.(孙悟) 相似文献
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以“享受饮酒角化”为基准,从酒与文化的研究出发,整理了过去的数据,从地域,收入及季节性等看酒类的消费变化,探讨未来的清酒市场 格局。 相似文献
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Diqiang Wang Liangqiang Chen Fan Yang Heyu Wang Li Wang 《Journal of the Institute of Brewing》2019,125(2):214-221
As one of the three major distilled spirits in the world, traditional Chinese liquor has a distinctive aroma and taste. The brewing process typically involves two stages: the Daqu‐making process and the liquor‐making process. Further, it commonly adopts solid state fermentation in an open environment, which involves diverse microorganisms such as bacteria and fungi. Yeasts, as an integral brewing microorganism, are not only a dominant force in the fermentation process but also play a key role in the quality and character of different flavour liquors. Studies on yeasts associated with Chinese liquor have rarely compared them with those associated with other alcoholic beverages (wine, sake, etc.), especially in the microbiome‐related flavour of the alcoholic beverage. Here, we review the Chinese liquor brewing process, the yeast community in the brewing process, the yeast derived flavour compounds, the interaction between yeasts and other microorganisms and gene level modifications. © 2019 The Institute of Brewing & Distilling 相似文献
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日本清酒酿造用米必须高度精白,精酒品质标准越高,原料米精白处理要求也越高。介绍了清酒用米的品质要求及处理方法。(陶然) 相似文献
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Aerobic yeasts of the genera Pichia and Williopis are commonly regarded as spoilage yeasts of beer and wine by causing turbidity, a surface film of yeast growth and often an excessive estery flavour. However, their ability to utilise sugars oxidatively for cell growth with the production of estery and other flavours of wine with only minimal production of ethanol suggests a method for the production of low-alcohol wines of pleasant “fermented” flavour without the need for additional equipment to remove alcohol by dialysis, reverse osmosis or distillation, or without the excessive sweetness remaining from arrested fermentation. Three strains of Pichia and one of Williopsis were examined for their ability to produce approximately 3%(v/v) ethanol and a good estery and fruity flavour. With normal anaerobic fermentation conditions, or with gentle stirring to prevent formation of a surface film, excessive amounts of alcohol were produced from grape juice of 15% or 20% (w/v) initial sugar concentration. However, an acceptably flavoured wine of alcohol content < 3% was produced by agitation and aeration during fermentation. The ethanol formed in the early stages of culture was oxidised to a final level < 3%, with the production of cell mass and an acceptable flavour. 相似文献
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功能性鼠曲草清酒的研制 总被引:1,自引:0,他引:1
以市售优质大米作为原料,采用双菌复合糖化剂生产制得的大米清酒与鼠曲草提取液进行调配勾兑,通过正交试验找出适宜的勾兑比,制成一种功能性清酒。最佳勾兑方案为:黄酮类物质浓度为0.263mg/mL的鼠曲草提取液,酒精度为15%Vol,糖度为10%。最终制成品是一种风味独特、可口宜人、营养丰富、酒度较低的保健酒。 相似文献