活性干酵母辅以糖化酶在混蒸混烧工艺中的试用  

Application of TH-AADY with Saccharifying Enzyme in Production Techniques of mixed-steaming offermented grains

作　　者：彭燕 向宗府 

机构地区：[1]酒鬼酒股份有限公司,湖南吉首416000

出　　处：《酿酒》2006年第3期78-80,共3页Liquor Making

摘　　要：在转型期间,添加活性干酵母和糖化酶,可以大大缩短转型期,在生产中添加活性干酵母,可以使主发酵期缩短2～5d,糟醅发酵更彻底,出酒率平均提高3.33%,同时,使酒中己酸乙酯平均提高500～800mg/L,酒质提2～3分,基酒具有很突出的浓香型主体香特征,特别是在度夏醅中使用,可以降低酒醅中的酸度,有效地防止掉排现象.During the Trans- characteristics of Xiangquan Liquor, it could reduce the time of Trans- characteristics with the addition of TH AADY and Sacchairfying Enzyme in the Production Techiques, which could reduce the time of the changing from grain to ethanol by 2 - 5days, and improve liquor yield by 3.33 % with the fermenting very well, and improve Ethyl caproate content by 500 - 800mg/L, and improve liquor quality by 2 - 3fens, and make the base liquor＇ s characteristics of Luzhou - flavor liquor very well, Especially the addition of TH - AADY and Sacchairfying Enzyme in summer - spent it could reduce the acidity of the fermented grains to prevent the failure form trans - permutation

关 键 词：浓香型白酒 耐高温活性干酵母 糖化酶 出酒率 酒质 

分 类 号：TS261.11[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]