论文部分内容阅读
黄酒是以稻米、黍米等为主要原料,经加曲、酵母等发酵而成的酿造酒。它是微生物的工程,在整个生产过程中,批与批之间,由于原料质量的优劣,糖化发酵剂的差异,生产季节的前后,发酵周期的长短,工艺操作上的差别,致使不同批次的黄酒,其质量和风味有所不同。而且在贮存后熟期间,因受贮存条件和时间长短的影响,酒质发生了不同的变化。这种质量各异的黄酒,需要进行勾兑。勾兑就是将具有不同特点的原酒,重新进行组合,调整其各种成分之间的比例,以勾兑师的精湛技艺,通过精心勾调,在各原酒之间相互取长补短,优势互补,以取得某一品种酒质量口感的均衡与稳定。
Rice wine is rice, millet and rice as the main raw material, plus song, yeast and other fermented brewing wine. It is a microbiological engineering, in the entire production process, between the batch and batch, due to the quality of raw materials, the difference between the saccharifying and leavening agent, before and after the production season, the length of the fermentation cycle, the difference in process operation, resulting in different batches Times of rice wine, its quality and flavor are different. And during storage after ripening, due to storage conditions and the impact of the length of time, wine quality changes have taken place. This quality of different rice wine, need to be blending. Blending is the original wine with different characteristics, re-combination, adjust the ratio between the various components to the division of the superb skills, through careful refinement, in each of the original wine each other, complement each other to obtain a certain Wine quality taste balanced and stable.