多粮组合在湘泉酒发酵中的运用  

Application of Multiple Grains Fermentation in the Production of Xiangquan Liquor

作　　者：莫孝廉 覃雪珍 

机构地区：[1]湖南酒鬼酒股份公司科创中心,湖南吉首416000

出　　处：《酿酒科技》2005年第11期40-42,共3页Liquor-Making Science & Technology

摘　　要：不同粮食的主要营养成分和微量成分、氨基酸含量、维生素的种类、淀粉的结构和淀粉团粒大小均不同,单粮发酵和多粮发酵产酒出酒率和产酒质量也不一样。多粮组合发酵为微生物提供丰富的营养和创造适宜的环境;多粮组合发酵有利于提高出酒率和酒的质量。(孙悟)The main nutrient components, microconstituents, amino acid content, vitamin varieties, amylum structure,and amylum granule size in different grains are different. Liquor production by single grain fermentation and by multiple grains fermentation will also result in different liquor yield and liquor quality. Multiple grains fermentation could provide abundant nutrition and appropriate environment for microbes, which is helpful for the improvement of liquor yield and liquor quality. （Tran. by YUE Yang）

关 键 词：白酒 多粮组合 发酵 出酒率 酒质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]