作　　者： ; ; ; ; ; ; ; ; ; (彭英）; (张洪远）;

机构地区： 四川理工学院

出　　处： 《酿酒科技》 2013年第7期13-16,共4页

摘　　要： 增香菌剂含有大量的多种活性微生物,在制作过程中产生大量的香味物质,在发酵过程中有助于增强酱香。把增香菌剂作为种曲,与高温大曲一起用于酱香型白酒的生产,以降低高温大曲的用量。研究结果表明,加入增香菌剂可以降低高温大曲的用量,增加酒中的香味成分,对酒质和出酒率有一定的提高。 Flavoring microbial agents contain a great quantity of active microbes which could produce lots of flavoring substances and enhance Jiang-flavor in liquor fermentation process. In order to reduce the use level of high-temperature Daqu, flavoring microbial agents were used as the starter with high-temperature Daqu to produce Jiang-flavor liquor. The experimental results proved that the addition of flavoring microbial agents could effectively reduce the use level of high-temperature Daqu, increase flavoring components in liquor, improve liquor qualiW, and enhance liquor yield.

关 键 词： 酱香型白酒 增香菌剂 大曲

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]