摘要
随着对白酒大曲的深入研究,人们对大曲的认识也在逐渐加深。大曲酶系的重要性也就凸显出来。大曲酶系不仅可以影响白酒的出酒率,同样也是决定白酒品质香型的关键因素。就大曲的酶系、制曲工艺与酶系关系、酶系与白酒的理化指标、风味物质以及品质的关系作简要阐述。
With the further study of Daqu in Chinese liquors, people have a deep understanding of Daqu gradually. The importance of Daqu enzyme system has been highlighted. Daqu enzyme system not only influences the yield of liquor, but also serves as the key factor which determined the quality of liquor. This thesis made a brief introduction to the Daqu enzyme system, and the relationship between starter- making technology and enzyme system. Also the relationship between the enzyme system and the biological indexes of liquor, the flavoring substances and the quality was elaborated by the author.
出处
《酿酒》
CAS
2015年第1期17-22,共6页
Liquor Making
基金
利用功能微生物强化易地生产高品质酱香型白酒关键技术研究(黔科合GZ字[2014]3012)
贵州酱香型白酒品质提高与丢糟高效利用关键共性技术研究及示范(黔科合重大专项字[2013]6009号)
科技部科技支撑计划项目课题(2011BAC06B12)
关键词
大曲
酶系
制曲工艺
风味物质
品质
Daqu
enzyme system
starter-making techniques
flavor substances
liquor quality
