XZ-11酵母菌活性干酵母在摊饭法大缸发酵香雪酒的应用实验

摘要

将XZ-11酵母菌活性干酵母应用于摊饭法大缸发酵香雪酒，成品酒各项理化指标均符合GB/T 17946—2008优等品标准要求，尤其可提高香雪酒中总糖含量至279.9 g/L，与淋饭法相比提高46.8%，降低酒糟中残余绝干淀粉含量至27.2%，与淋饭法相比降低30.6%，提高了原料利用率。%XZ-11 active dry yeast was applied in big-jar fermentation of Xiangxue wine by rice-flattening method. The physiochemical indexes of the produced wine met the requirements of National Standard GB/T 17946-2008. Especially, the content of total sugar increased to 279.9 g/L, 46.8%higher than that by rice-spraying method;and dry starch content in wine lees decreased to 27.2%, 30.6%lower than that by rice-spraying method. This method could improve the utilization rate of raw materials.