应用酯化曲提高浓香型白酒优质品率的研究  

Study on Application of Esterified Starter to Improve Quality Product Rate of Luzhou-flavor Liquor

作　　者：钟怀利 

机构地区：[1]贵州茅台酒厂集团习酒有限责任公司,贵州习水564622

出　　处：《酿酒科技》2004年第6期45-46,共2页Liquor-Making Science & Technology

摘　　要：提纯大曲高效菌株进行有效移植研制出的酯化曲,具有浓郁的曲香香气,协调适中的糖化力、液化力、发酵力和较高的蛋白酶水解力、酯化力,是生产优质浓香型白酒理想的发酵增香剂。生产试验表明,应用酯化曲能有效地促进窖内发酵体系的生香功能,在保证出酒率的基础上,大幅度地提高浓香型白酒的优质品率。Esterified starter, in possession of mellow daqu aroma and satisfactory saccharifying power, liquefying power, fermenting power and stronger protease hydrolysis power and esterifying power, was developed through effective transplant of Daqu high-efficiency strain, which was ideal aroma-producing ferment to produce quality Luzhou-flavor liquor. Production test indicated that the application of esterified starter could effectively improve aroma-producing capability in pit and greatly increase quality product rate on the basis of ensuring liquor yield. (Tran. by YUE Yang)

关 键 词：浓香型白酒 酯化曲 生香功能 老窖 新窖 己酸乙酯 优质品率 

分 类 号：TS262[轻工技术与工程—发酵工程]