摘要
从清香大曲及酒醅中筛选出13株酿酒微生物,采取单独培养将其制作成麸曲,按照适当比例代替大曲与原料混合,入池发酵,蒸馏摘酒。结果表明,在制作调味酒时,多微麸曲在酿酒生产上可部分甚至全部代替大曲,麸曲基酒的质量可达到甚至超过大曲基酒;经过添加特定菌种,采取特殊工艺,所得基酒的总酸、总酯含量得到了明显提高;出酒率和优质酒率也得到一定提高。
13 microbial strains were isolated from Qing-flavor Daqu and its fermented grains, then they were cultured independently and made into bran starter, and the produced bran starter instead of Daqu mixed with raw materials for pit entry fermentation to produce flavoring liquor. The results suggested that such bran starter could be used instead of Daqu to produce flavoring liquor in practice, the quality of bran starter base liquor was the same as or better than Daqu base liquor, after the addition of specific bacteria species and the adoption of special techniques, total acids and total esters in bran starter base liquor got improved evidently, meanwhile, the use of bran starter could improve liquor yield and liquor quality rate.
出处
《酿酒科技》
北大核心
2013年第2期75-77,共3页
Liquor-Making Science & Technology
关键词
多微麸曲
牛栏山酒厂
调味酒
二锅头酒
基酒
multiple-microbes bran starter
Niulanshan Distillery
flavoring liquor
Erguotou Liuqor
base liquor
