Rice Wine
米酒的酿制方法和流程
米酒的酿制方法和流程英文回答：Rice wine, also known as sake, is a traditional alcoholic beverage that originated in Japan. It is made from fermented rice and has a unique taste and aroma. The process of making rice wine involves several steps and requires specific ingredients and equipment.Firstly, the rice used for making rice wine needs to be polished to remove the outer layers and reveal the starchy core. This process helps to ensure a higher quality end product. The polished rice is then washed and soaked in water for a period of time to allow it to absorb moisture.After soaking, the rice is steamed to cook it and make it more suitable for fermentation. The steamed rice is then cooled down to a specific temperature before the addition of yeast. The yeast used for making rice wine is typically a specific strain called koji, which is responsible forconverting the starch in the rice into sugar and then into alcohol.Next, the yeast is added to the cooled steamed rice, and the mixture is transferred to a fermentation vessel. This vessel can be a wooden barrel, a ceramic jar, or a stainless steel tank, depending on the scale of production. The fermentation process takes place at a controlled temperature, usually between 15 to 20 degrees Celsius, for a period of about two to four weeks.During fermentation, the yeast converts the sugar in the rice into alcohol. The carbon dioxide produced during this process is released through an airlock or fermentation lock, which allows the gas to escape while preventing oxygen from entering the vessel. This helps to maintain an anaerobic environment, which is essential for the fermentation process.After fermentation is complete, the rice wine is separated from the solid rice lees through a process called pressing. The liquid is then filtered to remove anyremaining impurities and aged for a period of time. The aging process allows the flavors to develop and mellow out, resulting in a smoother and more complex taste.Finally, the rice wine is bottled and stored in a cool and dark place to maintain its quality. It can be consumed immediately or further aged to enhance its flavor. Rice wine can be enjoyed on its own or used as an ingredient in various culinary dishes.中文回答：米酒，也被称为日本清酒，是一种传统的酒精饮料，起源于日本。
米酒的英语作文
米酒的英语作文The Art of Rice Wine: A Captivating JourneyRice wine, a captivating and versatile beverage, has been a cherished part of many cultures for centuries. Originating from the rich agricultural traditions of Asia, this ancient drink has evolved into a diverse and complex elixir, each variety offering its own unique flavor profile and cultural significance. In this essay, we will delve into the captivating world of rice wine, exploring its history, production methods, and the remarkable diversity that makes it a true gem in the realm of fermented beverages.The origins of rice wine can be traced back to ancient China, where the earliest known records of its production date back to the Xia dynasty, over 4,000 years ago. This ancient beverage, known as "jiu," was not only a cherished drink but also held profound cultural and ceremonial significance. It was often used in religious rituals, celebrations, and as a symbol of hospitality and social bonding. As the centuries passed, the art of rice wine-making spread throughout East Asia, each region developing its own distinct styles and techniques.One of the most renowned forms of rice wine is the Japanese sake, a drink that has captivated the world with its refined elegance and complex flavors. Sake is produced through a meticulous process that involves the careful selection of rice, the cultivation of specialized koji mold, and a delicate fermentation process that can take months to complete. The result is a beverage that ranges from crisp and dry to rich and velvety, each variety reflecting the unique terroir and craftsmanship of the region in which it was produced.Beyond Japan, other Asian nations have also developed their own distinctive rice wine traditions. In Korea, the ubiquitous "makgeolli" is a milky, slightly effervescent rice wine that has become a beloved part of the country's culinary and social fabric. In China, the diverse range of "jiu" includes the fragrant and aromatic "huangjiu," the robust and fiery "baijiu," and the delicate and delicate "mijiu." Each of these rice wines carries its own cultural significance and is often enjoyed as an accompaniment to traditional cuisine.The production of rice wine is a true art form, requiring a deep understanding of the complex interplay between ingredients, fermentation processes, and environmental factors. The process typically begins with the careful selection of high-quality rice, which is then steamed and inoculated with a specialized mold known as koji. This mold breaks down the complex starches in the rice, converting them into fermentable sugars. The resulting mash is thencombined with water and yeast, and the fermentation process begins.The duration and temperature of the fermentation process can vary greatly, depending on the desired style of the final product. Some rice wines, such as sake, may undergo a slow and meticulous fermentation that can take several months to complete. Others, like the Korean makgeolli, may be fermented for a shorter period, resulting in a more lively and effervescent character.Throughout the fermentation process, the rice wine is carefully monitored and adjusted to ensure the perfect balance of flavors. Master brewers, known as "toji" in Japan or "janggun" in Korea, use their vast experience and keen senses to make subtle adjustments, coaxing out the most nuanced and complex flavors from the rice.The diversity of rice wines is truly remarkable, with each region and producer offering their own unique interpretations. In Japan, sake can range from the delicate and floral "daiginjo" to the robust and earthy "junmai." In China, the "huangjiu" of Shaoxing is renowned for its rich, caramelized notes, while the "baijiu" of Sichuan is prized for its intense and fiery character. The Korean makgeolli, on the other hand, is celebrated for its refreshing, slightly sweet, and slightly fizzy profile.Beyond their distinct flavors, rice wines also hold immense culturalsignificance. In many Asian societies, rice wine is deeply woven into the fabric of daily life, serving as a centerpiece for social gatherings, religious ceremonies, and culinary traditions. The act of sharing a cup of rice wine is often seen as a symbol of hospitality, respect, and the deepening of social bonds.In recent years, the global appreciation for rice wine has grown exponentially, as more and more people discover the nuanced and captivating flavors of this ancient beverage. Bartenders and mixologists around the world have begun incorporating rice wines into their cocktail creations, showcasing their versatility and their ability to add depth and complexity to a wide range of drinks.As we continue to explore the world of rice wine, it becomes increasingly clear that this remarkable fermented beverage is not just a drink, but a true reflection of the rich cultural heritage and agricultural traditions of Asia. From the meticulous craftsmanship of the sake brewers to the convivial gatherings around a bowl of makgeolli, rice wine offers a window into the soul of these ancient civilizations, inviting us to savor not just the liquid, but the stories and traditions that it represents.。
制作米酒的简介写作文
制作米酒的简介写作文英文回答：Rice wine, also known as mijiu or rice liquor, is a traditional alcoholic beverage that is widely consumed in many Asian countries, particularly in China, Japan, and Korea. It is made by fermenting glutinous rice with the help of yeast or a mixture of yeast and bacteria.The process of making rice wine begins with soaking the glutinous rice in water for a few hours. The rice is then steamed until it becomes soft and sticky. After steaming, the rice is spread out on large trays or bamboo mats to cool down and dry slightly. This step is important to ensure that the rice is at the right temperature for fermentation.Once the rice has cooled down, a starter culture called "qu" is added. Qu is a mixture of yeast and bacteria that helps to convert the starches in the rice into sugars,which can then be fermented into alcohol. The qu is typically made by mixing cooked rice, wheat, and water and allowing it to ferment for several days. This starter culture is added to the cooled rice and mixed thoroughly.The mixture of rice and qu is then transferred to a fermentation vessel, which can be a large ceramic jar or a plastic container. The vessel is covered with a lid or a cloth to allow air to circulate while preventing dust and insects from entering. The fermentation process takes place at room temperature and typically lasts for several weeks.During fermentation, the yeast and bacteria in the qu convert the sugars in the rice into alcohol. The alcohol content of rice wine can vary depending on the length of fermentation and the specific strain of yeast and bacteria used. Once the fermentation is complete, the rice wine is strained to remove any solids and transferred to bottlesfor aging.Rice wine can be consumed as is or used as aningredient in various dishes, such as marinades, sauces,and desserts. It has a slightly sweet and fruity flavor, with a mild alcoholic kick. In Chinese culture, rice wine is often used in cooking to enhance the flavors of dishes and to add depth to soups and stews.中文回答：米酒，也被称为米酿或米酒，是一种传统的酒精饮料，在许多亚洲国家，特别是中国、日本和韩国广泛饮用。
制作米酒的基本步骤
制作米酒的基本步骤英文回答：To make rice wine, also known as rice wine or rice liquor, there are several basic steps involved. Here's how I make it:1. Selecting the rice: I start by choosing the right type of rice for making rice wine. Typically, glutinousrice or sweet rice is used because it has a higher starch content, which is essential for fermentation. I prefer using organic rice for a better flavor.2. Washing the rice: I thoroughly wash the rice to remove any impurities or dirt. I rinse it several times until the water runs clear. This step ensures that the rice is clean and ready for fermentation.3. Soaking the rice: After washing, I soak the rice in water for a few hours or overnight. This step helps tosoften the rice and make it easier for the fermentation process.4. Steaming the rice: Once the rice is soaked, I drain the water and transfer it to a steamer. I steam the rice until it becomes soft and fully cooked. Steaming helps to break down the starches in the rice, making it more accessible for fermentation.5. Preparing the yeast starter: While the rice is steaming, I prepare the yeast starter. I mix a small amount of Chinese yeast ball or wine yeast with warm water and sugar. This mixture activates the yeast and helps to kick-start the fermentation process.6. Mixing the rice and yeast starter: Once the rice is steamed and cooled down slightly, I transfer it to a large container. I then add the yeast starter to the rice and mix it well. The yeast starter contains the necessary microorganisms that convert the rice's starches into alcohol.7. Fermentation: After mixing, I cover the container with a clean cloth or lid and let it ferment for several days or even weeks, depending on the desired flavor and alcohol content. During fermentation, the yeast consumes the sugars in the rice and produces alcohol.8. Straining and bottling: Once the fermentation is complete, I strain the rice wine to remove any solids or sediments. I use a fine-mesh strainer or cheesecloth for this step. Then, I transfer the clear rice wine intobottles or jars for storage.9. Aging: To enhance the flavor and aroma of the rice wine, I let it age for a few months or even years. The longer it ages, the smoother and more complex the taste becomes.10. Enjoying the rice wine: Finally, it's time to enjoy the homemade rice wine! I usually serve it chilled or at room temperature. It can be enjoyed on its own or used in cooking and marinating meat.中文回答：制作米酒的基本步骤如下：1. 选择米种，首先，我会选择适合制作米酒的米种。
黄酒的酿造工艺
黄酒的酿造工艺
一、概述
中国的黄酒，也称米酒(rice wine)，属于酿造酒，在世界三大酿造酒（黄酒、葡萄酒和啤酒）中占有重要的一席。酿酒技术独树一帜，成为东方酿造界的典型代表。
常见黄酒名品
绍兴加饭酒
善酿
女儿红
福建老酒
1、按照酿造方法分类 （1）淋饭酒
米饭蒸熟后，用冷水淋浇，急速冷却，尔后拌入酒药搭窝，进行糖化发酵。用此法生产的酒称为淋饭酒。 在传统的绍兴黄酒生产中，也常用这种方法来制备淋饭酒母，大多数甜型黄酒也常用此法生产。 采用淋饭法冷却，速度快，淋后饭粒表面光滑，宜于拌药搭窝及好氧性微生物在饭粒表面生长繁殖，但米饭的有机成分流失较摊饭法多。
原料选择
01
辣寥草：末伏期选割小水辣寥草。 早米粉：在制药前一天磨好，过50目筛、要求新鲜，磨后摊凉，以防发热、变质。 酿药粉：发酵正常，温度容易控制，生酸量小，黄酒质量好的酒药。 稻草：要去衣、根，日晒干燥。 谷皮：新鲜早谷糠。
02
原料配比：
01
糙米粉︰辣寥草︰水＝40︰0.25︰20
02
有利于采用大缶发酵自动开耙。
喂饭法
黄酒醅发酵的主要特点
典型的边糖化边发酵
低温长时间后发酵和高酒精度酒醅的形成。
敞口式发酵
酒醅的高浓度发酵
后酵时间：短20-25d；长80-100d
5)糖化与发酵
发酵过程中的物质变化
(1）淀粉的降解 nH2O nH2O H2O ［C6H10O5］n→[C6H10O5]x →C12H22O11 → C6H12O6 淀粉 糊精 麦芽糖 葡萄糖 (2)酒精发酵
01
黄酒中采用喂饭法生产的较多，嘉兴黄酒就是一例，日本清酒也是用喂饭法生产的。
食物药物——米酒的营养价值、食用禁忌
食物药物——米酒的营养价值、食用禁忌
英文名：Rice wine
所属分类：调味品
别名：酒酿,醴,酒娘、酒糟
营养成分：米酒是糯米或者大米经过根霉（还有少量的毛霉和酵母）发酵后的产品，化学成分以及物理状态都发生了很大的变化。
其中的淀粉转化为小分子的糖类，蛋白部分分解成氨基酸和肽，脂类的变化以及维生素和矿物资等结合状态的变化都为它的营养功能的提高产生了有效的促进作用。
它的营养功能也正是基于这种化学和物理变化而产生的。
而且，在发酵的过程中产生的一些风味物质对于它的口味也有很大的提高。
食物详情
适宜人群：对中老年人、孕产妇和身体虚弱者更加适合。
不适宜人群：适合所有人食用。
选购宜：真的米酒由于都是机械包装，所以酒瓶封口与瓶身标签均是整齐而平滑的。
选购忌：假的通常是封口比较粗糙，标签粘合起皱，不平滑，容易脱落。
烹调宜：将糯米淘洗干净，用冷水泡4－5小时，笼屉上放干净的屉布，将米直接放在屉布上蒸熟。
因米已经过浸泡，已经涨了，不需要象蒸饭那样，在饭盆里加水。
蒸熟的米放在干净的盆里，待温度降到 30－40度时，拌进酒药，用勺把米稍压一下，中间挖出一洞，然后在米上面稍洒一些凉白开，盖上盖，放在20多度的地方，经30小时左右即可出味。
烹调忌：无。
食用宜：在江米酒中打个蛋花、煮些糯米圆子或加入适量红糖则滋补效果更佳。
食用忌：江米酒忌于味精同食，否则会中毒。
储存：江米酒不宜久存，冬季可将容器放在暖器上保温，3～4天后也可食用；夏天可在酒中加少许水煮沸，即可延长贮存时间。
来自：/html/2014/twpin_0423/281.html。
关于酿米酒的民俗民风作文
关于酿米酒的民俗民风作文英文回答：Rice wine, also known as sake, is a traditional alcoholic beverage that holds significant cultural and social importance in many Asian countries, particularly in China and Japan. It is deeply rooted in the local customs and traditions, and plays a significant role in various ceremonies and celebrations.In China, rice wine has a long history and is closely associated with many folk customs and practices. One popular tradition is the "Rice Wine Festival," which is held annually in some rural areas. During this festival, people gather together to celebrate the harvest and enjoy the freshly brewed rice wine. It is a time for family and friends to come together, share stories and laughter, and strengthen their bonds.Another interesting custom related to rice wine is the"Wedding Wine Ceremony." In Chinese weddings, the bride and groom exchange cups of rice wine as a symbol of their union. The bride's cup is usually filled with sweet rice wine,while the groom's cup is filled with bitter rice wine. By drinking from each other's cup, they are believed to share both the joys and hardships of life together.Furthermore, rice wine is also used in traditional Chinese medicine. It is believed to have medicinalproperties and is often used as an ingredient in herbal remedies. For example, a common remedy for cold and flu isto mix rice wine with ginger and honey, and drink it warm.It is believed to help alleviate symptoms and boost the immune system.中文回答：米酒，也被称为清酒，是一种传统的酒精饮料，在许多亚洲国家，尤其是中国和日本，具有重要的文化和社会意义。
关于米酒的作文好题目
关于米酒的作文好题目Title: The Art of Making and Enjoying Rice Wine.英文回答，Rice wine, also known as sake in Japanese, is a traditional alcoholic beverage that has been enjoyed for centuries in East Asia. It is made from fermenting polished rice, water, and koji mold. The process of making rice wine is a delicate art that requires precision and patience.To make rice wine, the rice is first polished to remove the outer layer, leaving behind the starchy core. The polished rice is then washed and steamed before being cooled and mixed with koji mold. The mixture is left to ferment for several days, during which the starches in the rice are converted into sugars by the koji mold. Yeast is then added to the mixture, and the fermentation process continues for several weeks.The resulting liquid is then pressed to separate the rice solids, and the clear rice wine is aged for a fewmonths to develop its flavor. The taste of rice wine can vary widely depending on the type of rice used, the water quality, and the fermentation process. Some rice wines are dry and crisp, while others are sweet and fruity.Rice wine is not only enjoyed as a beverage but also plays a significant role in East Asian culinary traditions. It is commonly used in cooking to add depth and flavor to dishes, and it is often served as a ceremonial drink during special occasions and festivals.中文回答，米酒，也被称为日本清酒，是一种传统的酒精饮料，在东亚已经有几个世纪的历史。
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④厌氧条件 大罐发酵中厌氧条件好可使黄酒出品率 高，但也会造成 酵母存活率降低50﹪以上，且厌氧细 菌大量生长，使他们之间失去平衡和制约而发生酸败。 一般要求发酵后期醪液酵母浓度应大于10 7 个/ml。另 外大罐后发酵醪液的流动性差，中心热量难以传出， 会出现局部过热。 ⑤杂菌污染 发酵设备、管道阀门出现死角，造成灭 菌不透，成为杂菌污染源，导致发酵醪的酸败。
①原料中蛋白质、脂肪的代谢会升温升酸，尤其侵 入杂菌后，升温现象会更明显。 ②糖化曲中本身带有杂菌 若使用的糖化发酵剂过 量，酒醅的液化、糖化速度过快，使糖化发酵失去 平衡，促使酵母细胞早衰，抑制杂菌能力减弱，易 于发生酸败。 ③前发酵（主发酵）温度控制太高，即落缸温度太 高或开耙时间拖延太久，使醪液品温长时间处于高 温下（大于 35℃） ，酵母受热早衰，残糖升高，也 容易造成酸败。
1、微生物
（1）麦曲 麦曲是以小麦为原料制成，是比较重要的黄酒生产的 糖化剂。它为黄酒酿造提供各种酶类，主要是淀粉酶和蛋 白酶。其中主要的微生物有黄曲霉（或米曲霉）、根霉、 毛霉和少量的黑曲霉、灰绿曲霉、青霉、酵母菌等。 （2）酒母 酒母即“制酒之母”，是由少量酵母逐步扩大培养形 成的酵母醪液，以提供黄酒发酵所需的大量酵母。 黄酒的酒母根据培养方法不同可分为两类： 一是传统的自然培养法； 二是纯种培养酵母，常用于大罐发酵。
一、原料预处理
1、洗米 作用：去杂，因米的表面附着大量的皮 糠和粉尘。 方法：用 40 ℃水洗到淋出的水无白浊为 度，一般采用洗米和浸米同时进行，也 可先洗米后再浸米。
新型连续式洗米机
2、浸米
作用：通过细菌和酸化菌的自然作用使米浆水产生一 定的酸度，提供给酵母一个微酸的生长环境，使酵母 繁殖发酵旺盛，同时也可提高稻米淀粉的水解质量， 保证糖化发酵的正常。使米浆发酵的主要微生物是乳 酸菌，所产生的酸也主要是乳酸 。 要求：水温 20℃，浸渍 4d 程度：一般要求米的颗粒保持完整，用手指捏米粒能 成粉状为度。 新工艺大罐发酵要求米浆水酸度大于3g/L(以琥珀酸 计），米浆水略稠，水面布满白色薄膜。
预防和处理：
①严格消毒灭菌，保持环境卫生。 ②控制曲、酒母质量，控制酒母中的杂菌数。 ③控制发酵温度，协调好糖化发酵的速度。尽量控制 在30℃左右进行主发酵，避免出现36℃以上的高温， 在后发酵时，必须控制品温在15℃以下，以保证发酵 正常进行。 ④发酵时必须有足够健壮的酵母细胞。可通过添加旺 盛发酵的主发酵醪，或增加酒母用量，以保证酵母菌 在发酵醪中的绝对优势，抑制杂菌的滋生。 生产上常提供适量的无菌空气，以加速酵母在发 酵前期的增殖和后期的存活率。
黄酒发酵醪酸败的表现： ① 在主发酵阶段，酒醪品温很难上升或停止。 ② 酸度上升速度加快，而酒精含量增加缓慢， 酒醪的酒精含量达14﹪时，酒精发酵几乎处于 停止。 ③ 糖度下降缓慢或停止。 ④ 酒醅发黏或醪液表面的泡沫发亮，出现酸味
甚至酸臭。
⑤ 镜检酵母细胞浓度降低而杆菌数增加。
黄酒发酵醪酸败的原因：
四、黄酒生产中的主要质量缺陷及防治
1、黄酒醪的酸败
黄酒发酵是敞口式、多菌种发酵，发酵醪中常常 污染一些对酿酒有害的微生物，如乳酸杆菌、醋酸杆 菌及野生酵母，它们大量消耗醪液中的有用物质（主 要是可发酵性糖类），代谢产生挥发性的或非挥发性 的有机酸，使酒醪的酸度上升速度加快，同时又抑制 了酵母的正常酒精发酵，使酒醪酒精含量上升缓慢， 甚至几乎停顿。 黄酒发酵醪的酸败不但降低了出酒率，而且损害 了成品酒的风味，使酒质变差，甚至无法饮用。
3、蒸煮
作用：使淀粉受热吸水糊化，有利于糖化发酵 菌的生长和易受淀粉酶的作用，同时也进行了 杀菌。 要求：常压蒸煮，15-20min。
程度：饭粒疏松不糊，透而不烂，没有团块； 成熟均匀一致，没有生米；蒸煮熟透，饭粒外 硬内软，内无白心，充分吸足水分。
4、冷却
作用；迅速把蒸熟后米饭的品温降到适合发酵微生物繁 殖的温度。 方法： 自然冷却：将醪液输送到自然冷却装置中,在不消耗水源 和电力的情况下,醪液通过降压闪蒸,产生大量二次蒸汽， 带走大量热能,使醪液降温后,放入糖化罐(蒸煮醪液自然 冷却装置见图1)。 螺旋板换热器
黄酒储存时，酒液中的尿素和乙醇继续反应，生成有害 的 氨基甲酸乙酯 。成品酒的尿素含量越多，储存温度越 高，储存时间越长，则形成的氨基甲酸乙酯越多。所以 要根据酒的种类、储酒条件、温度变化，掌握适宜的储 存期，保证黄酒色香味的改善，防止有害成分生成过多。 普通黄酒要求陈酿1年，名优黄酒要求陈酿3~5年。
三、发酵后处理
1、 压滤： 包括过滤和压榨两个过程。 压滤前，应先检测后发酵酒醅是否成熟。 压滤时要求滤出的酒液要澄清，糟板要干燥，压 滤时间要短。 要达到以上要求，必须做到以下几点： 过滤面积大，过滤层薄而均匀。 滤布选择合适。 加压缓慢。
2、澄清
压滤流出的酒液称为生酒，应集中到澄清池内让其自然 沉淀数天，或添加澄清剂，加速其澄清速度。 目的： 沉降，微小的固形物，菌体，酱色中的杂质。 水解，淀粉，蛋白质等高分子物质为低分子物质。 挥发，低沸点成分，如乙醛，硫化氢，双乙酚等，可改 善酒味。 为了防止酒液再发酵时出现混散及酸败现象，澄清温度 要低，澄清时间要短，一般在3d左右。大部分固形物被 除去，但某些颗粒极小，质量较轻的悬浮粒子还存在。 现代酿酒工业采用硅藻土粗滤和纸板精滤来加快酒液的 澄清。
小米中富含 必需氨基酸 ，与小麦和大米相比除赖氨 酸稍逊色外(见表1),其它七种都超过了小麦、大米, 尤其是色氨酸和蛋氨酸最为突出。
原料与辅料
辅料：小麦，糯米，高粱，玉米 中药植物料 ：枸杞、葛根、桑葚、决明 子、红枣，降低黄酒中乙醇对人体的危 害，既不影响原有的风味，又增加黄酒 的功能性成分 。
自动的开耙的难易与多种因素有关。 a、醅层厚度 醅层越厚，二氧化碳越集中，产生的拖带力越 大，翻腾越剧烈。 b、酿酒原料 c 、其他 原料浸渍度的高低 ，蒸饭熟度，糖化剂的酶活 性，落罐工艺条件等
糖度的测定方法和控制
黄酒中总糖的测定一般采用GB/T13662中铁氰 化钾滴定法, 本法利用测定黄酒酒精度加热蒸 馏阶段,同时进行样品水解,对水解液中总糖含 量低的样品(总糖<2.0g/L)采用等体积法测定,节 省测定时间和步骤,提高滴定精密度,具有一定 推荐价值. 液相色谱法采用液相色谱法测定不同发酵酒中 的醇、糖及有机酸具有过程简便,定量准确,适 用范围广。
⑤添加偏重亚硫酸钾 ，在不影响酒的质量的情况下一 定程度的杀灭乳酸杆菌。 ⑥在主发酵过程中，如发现 升酸现象 ，可以及时将主 发酵醪液分装较小的容器，降温发酵，防止升酸加快， 并尽早压滤灭菌；成熟发酵醪中如有轻度超酸，可以 与酸度偏低的醪液混合，以便降低酸度，然后及时压 滤；中度超酸者，可在压滤澄清时添加碳酸钠等中和 酸度，并尽快煎酒灭菌；对于重度超酸者，可加清水 冲稀醪液，采用蒸馏方法回收酒精成分。
3、煎酒
把澄清后的生酒加热煮沸片刻，杀灭其中的微生物，以 便于储存保管。 目的： 加热杀菌，破坏残存酶的活性。 基本上固定酒的成分，防止成品酒的酸败变质。 加速黄酒的成熟，除去生酒杂味，改善酒质。 促进高分子蛋白质和其他胶体物质凝固，使黄酒色泽清 亮，提高黄酒的稳定性。 煎酒温度：一般在85℃左右，与煎酒时间，酒精PH和 酒精含量都有关。 煎酒过程中，酒精的挥发损失约0.3~0.6%,挥发出的酒 精蒸气经收集，冷凝成液体,称为“酒汗”。酒汗可用于 酒的勾兑或甜性黄酒的配料。
采用二级冷却，将糖化醪液从60℃冷却至30℃后送入 发酵罐进行发酵。
蒸煮醪液依靠系统内的压力进入 自然冷却装置中,首先,压力降低,醪液 闪蒸,产生大量的二次蒸汽由顶部排气 管排出,消耗醪液大量热能,温度瞬间 降至与罐内压力相对应的温度,然后醪 液自上而下经过折流后,增加了蒸发面 积,大量的空气依靠二次蒸汽上升产生 的负压进入冷却装置中,进行热交换, 热空气上升从排气管排出,又带走大量 的热能,醪液在装置中大幅度降温后, 进入糖化罐进行糖化。温度一般在 65℃左右,夏季略高,冬季略低,一般依 靠糖化罐内的盘管即可调整到糖化所 需温度,不会给整个生产工艺带来不良 影响。
麦曲 酒母
浸渍 蒸饭机蒸饭 冷却 落罐 前发酵
小米 水 清酒罐澄清 压滤机滤酒 后发酵
热交换器煎酒
包装
储陈
成品酒
小米酿制黄酒的生产工艺流程
原料与辅料
小米的优点 谷子又称粟,是我国古老作物之一, 谷子脱壳后称小 米。小米营养丰富,易于消化吸收，是一种很好的食 疗食品.
小米含蛋白质9.7%,脂肪3.5%,碳水化合物72.8%,纤维素1.6%. B1,0.57mg/100g,B2,0.12mg/100g,Ca29mg/100g, 胡 萝 卜 素 0.19mg/100g. Mg93.1mg/100g,Fe4.7mg/100g.
二、发酵过程
黄酒发酵是在霉菌、酵母菌及细菌等多种微生 物的共同参与下进行的复杂的生物化学过程。 发酵可分为前发酵（主发酵）和后发酵两个阶 段，从黄酒风味的形成考虑，主发酵阶段的糖 化和发酵阶段，以及后发酵阶段的成熟都起着 重要作用。 另外曲、酒药和酒母制备过程中形成的多种代 谢产物也对黄酒风味的形成有一定的贡献。
自动开耙的形成
大罐发酵利用醪液自动翻动来代替传统的人工开耙。 当米饭、麦曲、酒母和水混匀落罐后，由于酵母呼吸产 生的二氧化碳的上升力，使上部物料显得干厚而下部物 料含水较多，经过8~10小时糖化酵母繁殖，酵母细胞浓 度上升到（3~5）亿个/ml, 发酵作用首先在厌氧条件较 好的底部旺盛起来。 由于底部物料开始糖化发酵早，醪液较早变稀，流动性 较好，胶木产生的二氧化碳气体有上浮冲力作用，因此 低部醪液较早开始翻腾。 随着发酵时间的推移，酒醅翻腾的范围逐步向上扩长， 落罐后10~14小时，酒醅上部的醪盖被冲破，整个醪液 全部自动翻腾，这时醪液品温正好达到传统发酵的头耙 温度，约33~35℃。以后醪液一直处于翻腾状态，一直 到主发酵结束。