摘要
在窖泥制作过程中通过对制作原料及配比进行调整,对己酸菌培养基进行优化,加大成品窖泥后期保养力度等方式,可提高窖泥质量,己酸菌达到了106数量级。用于窖池发酵生产,第一排出酒率可达到32.0%,优级酒率达到25.05%;第二排酒质大幅提升,出酒率达到了43.35%,优级酒率达到41.8%,其效果显著。
Pit mud quality could be improved （caproic acid bacteria was up to 10^6 order of magnitude） through the adjustment of the proportioning of raw materials in pit mud preparation, the optimization of caproic acid bacteria culture medium, and the strengthened maintenance of product pit mud in late stage. Such pit mud was then used in liquor production which could achieve significant effects as follows： liquor yield and quality liquor yield of the first production turn were 32 % and 25.05 % respectively, and liquor yield and quality liquor yield of the second production turn could reach 43.35 % and 41.8 % respectively. （Tran.by YUE Yang）
出处
《酿酒科技》
北大核心
2008年第7期63-64,68,共3页
Liquor-Making Science & Technology
关键词
白酒
窖泥
微生物
质量
liquor
pit mud
microbe
quality
