黄酒前缸后罐发酵生产工艺的研究与应用

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英文篇名：Research and Production Application of Yellow Rice Wine's Urn-before and Tank-Later Fermentation Technology 作者：乐军 ; 汪建国 ; 朱卿 英文作者：LE Jun;WANG Jian-guo;ZHU Qing;Suzhou Tonglihong Distillery Co.,Ltd.; 关键词：黄酒发酵 ; 前缸后罐 ; 工艺融合 英文关键词：yellow rice wine fermentation;;urn-before and tank-later;;integration of technologies 中文刊名：JSTW 英文刊名：Jiangsu Condiment and Subsidiary Food 机构：苏州同里红酿酒股份有限公司; 出版日期：2019-06-28 出版单位：江苏调味副食品 年：2019 期：No.157 语种：中文; 页：JSTW201902008 页数：4 CN：02 ISSN：32-1235/TS 分类号：34-37

摘要

前缸后罐黄酒酿造工艺,是在嘉兴喂饭的传统工艺与大罐黄酒新工艺融合基础上创新而成的一种工艺。它综合了喂饭法、淋饭法、后罐法的特点,实现了优势互补,有利于扩大黄酒生产规模,提高生产效率。
        The technology of brewing yellow rice wine in urn several days earlier and in tank several days later is an innovative craft that combines the traditional Jiaxing feeding craft with the new craft of large tank yellow rice wine.It integrates the characteristics of the traditional feeding method,the rice sprinkling method,and the new tank-later method,and complements each other's advantages,which will boost the size of yellow rice wine production and improve production efficiency.

引文

[1]周家骐.黄酒生产工艺[M].北京:轻工业出版社,1988.
    [2]汪建国.嘉兴粳糯黄酒喂饭法工艺初探[J].中国黄酒,2005(1).
    [3]汪建国.嘉兴喂饭酒传统工艺剖析[J].中国酿造,2000(2):40-42.