作　　者： ; ; ; ; ; ; ; (张洪远）; (曾蔺）; (师远均）;

机构地区： 四川理工学院

出　　处： 《酿酒科技》 2013年第6期22-25,共4页

摘　　要： 通过加入高效培菌糟来降低酱香型白酒高温大曲的用量。高效培菌糟中含有大量的微生物、酶和香味物质,作为种曲替代部分高温大曲而用于酱香型白酒的生产,以此来降低酱香型白酒的大曲用量。结果表明,加入高效培菌糟可以降低大曲用量,生产的酱香型白酒的出酒率高,且酒体酱香突出、质量好。 The addition of high-performance microbe-cultured Jiang-flavor fermented grains could reduce the use level of Daqu in the production of Jiang-flavor liquor.Such fermented grains contains rich microbes,enzymes,and flavoring substances.It was used as starter instead of part of high-temperature Daqu for the production of Jiang-flavor liquor.The production practice showed that the addition of such fermented grains could reduce the use level of Daqu and the produced Jiang-flavor liquor had better Jiang-flavor and better quality and liquor yield was higher than before.

关 键 词： 酱香型白酒 大曲 高效培菌糟

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]