大曲前期培养对湘泉酒酒质的影响  

Effects of Prior Stage Culture of Daqu on the Quality of Xiangquan Liquor

作　　者：赵湖 莫孝廉 武显兵 

机构地区：[1]湖南酒鬼酒股份有限公司,湖南吉首416000

出　　处：《酿酒科技》2005年第7期39-40,共2页Liquor-Making Science & Technology

摘　　要：大曲前期培养指在低中温(品温55℃以下)的培养阶段。试验曲与常规曲比较结果表明,前期培养时间多5d,升温缓慢,两种曲培养温度差别较大;糖化力较高,酸度低;曲香较浓;曲中微生物总数较多;试验产酒中己酸乙酯比常规曲高620mg/L,而乙酸乙酯低791mg/L;试验曲能提高湘泉酒中己酸乙酯含量,大大降低乙酸乙酯和乳酸乙酯含量。Prior stage culture of Daqu referred to the culture phase under low and medium temperature (product temperature below 55 ℃). Compared with routine Daqu, experimental Daqu had the following characteristics: prior stage culture 5 d longer, slow temperature rise and great differentiation in culture temperature; higher saccharifying power and lower acidity; stronger Daqu aroma; and more microbe quantities in Daqu; and ethyl caproate content in experimental Daqu 620 mg/L higher and ethyl acetate content 791 mg/L lower. The application of experimental Daqu in the production could increase ethyl caproate content and decrease greatly the contents of ethyl acetate and ethyl lactate in Xiangquan liquor.

关 键 词：大曲 前期培养 湘泉酒 质量影响 

分 类 号：TS262.31[轻工技术与工程—发酵工程]