摘要
大曲前期培养指在低中温(品温55℃以下)的培养阶段。试验曲与常规曲比较结果表明,前期培养时间多5d,升温缓慢,两种曲培养温度差别较大;糖化力较高,酸度低;曲香较浓;曲中微生物总数较多;试验产酒中己酸乙酯比常规曲高620mg/L,而乙酸乙酯低791mg/L;试验曲能提高湘泉酒中己酸乙酯含量,大大降低乙酸乙酯和乳酸乙酯含量。
Prior stage culture of Daqu referred to the culture phase under low and medium temperature (product temperature below 55 ℃). Compared with routine Daqu, experimental Daqu had the following characteristics: prior stage culture 5 d longer, slow temperature rise and great differentiation in culture temperature; higher saccharifying power and lower acidity; stronger Daqu aroma; and more microbe quantities in Daqu; and ethyl caproate content in experimental Daqu 620 mg/L higher and ethyl acetate content 791 mg/L lower. The application of experimental Daqu in the production could increase ethyl caproate content and decrease greatly the contents of ethyl acetate and ethyl lactate in Xiangquan liquor.
出处
《酿酒科技》
北大核心
2005年第7期39-40,共2页
Liquor-Making Science & Technology
关键词
大曲
前期培养
湘泉酒
质量影响
Daqu
earlier stage culture
Xiangquan Liquor
quality effects
