摘要
生香酵母广泛应用于芝麻香和酱香型白酒的生产。从芝麻香酒醅中分离筛选得到8株生香酵母菌株,对其生理特性进行了分析,从中选取4株优良菌株应用于芝麻香酒班生产,可有效提高芝麻香原酒的质量。
Aroma-producing yeast is used widely in the production of sesame-flavor liquor and Maotai-flavor liquor.In the experiment,8 aroma-producing yeast strains were isolated from sesame-flavor fermented grains and their physiological properties were analyzed.Then 4 quality strains were selected among them for the production of sesame-flavor liquor,which could effectively improve the quality of sesame-flavor base liquor.
出处
《酿酒科技》
2010年第12期48-49,54,共3页
Liquor-Making Science & Technology
关键词
白酒
生香酵母
分离筛选
应用
芝麻香酒
liquor； aroma-producing yeast； isolation and screening； application； sesame-flavor liquor；
