摘要
从高温大曲中分离得到几株霉菌,通过研究形态、理化特性并结合感官评定及挥发性物质的检测,从而确定该霉菌菌株可产酱味,为研究霉菌代谢物质与酱香味生成之间的关系提供依据。
In the experiment, several mold strains were separated from high temperature Daqu. Through morphological analysis, physical and chemical properties measurement, sensory evaluation and the measurement of volatile substances, it was clear that those mold strains could pro-duce Jiangxiang, which provided technical evidence for studying the relationship between Jiangxiang formation and mold metabolites.
出处
《酿酒科技》
2015年第3期9-11,共3页
Liquor-Making Science & Technology
基金
酿酒生物技术及应用四川省重点实验室项目NJ2012-03
NJ2013-05支持
关键词
高温大曲
霉菌
酱香味
白酒
high temperature Daqu
mold
Jiangxiang
Baijiu（liquor）
