摘要
以牛栏山发酵酒醅为对象,筛选出1株高产乙酸乙酯菌株,并将其应用于生产。结果表明,一段和二段酒中乙酸乙酯含量分别较对照提高了91.16%和143.81%,且香气正,带酯香,味柔,有酸爽感,尾味净,达到了提高牛栏山白酒酒质的目的。
A yeast strain with high-yield of ehtyl acetate was screened out from Niunanshan fermented grains and then used for the production of Niulanshan liquor. The results suggested that ethyl acetate content in the first production stage and the second production stage increased by 91.16 % and 143.81% respectively, and liquor aroma was pure with esters flavor. Besides, the produced liquor had soft and enjoyable taste and its quality got improved.
出处
《酿酒科技》
北大核心
2013年第1期69-70,74,共3页
Liquor-Making Science & Technology
关键词
乙酸乙酯
酵母
清香型白酒
ethyl acetate
yeast
Qing-flavor liquor
