Rhizopus chinesis在新型白酒中的应用  

Application of Rhizopus Chinesis in New Style Liquor

作　　者：崔如生 徐岩 

机构地区：[1]江苏洋河酒厂股份有限公司,宿迁223725 [2]江南大学生物工程学院,无锡214036

出　　处：《酿酒》2007年第2期16-24,共9页Liquor Making

摘　　要：市场上部分新型白酒口感上香和味分离,浮香突出,质量不稳定,严重败坏了新型白酒的名声。研究重点为应用华根霉(Rhizopus chinesis)技术即采用生物酯化的方法合成香料,生产调味酒,代替化工合成香料,解决新型白酒浮香味,通过洋河试验酒与市售中档酒的比较,找出提高新型白酒质量的措施。In the market, some kind of new type of liquor＇s quality is unstable, their smelling and tasting are seperated. The stress floating smelling. In all, they have broken new type of liquors＇ reputation. In this article, we research the bio-chemistry technology to compound new spices, by Rhizopus chinese＇s biological esterifieation. We use those spices to produce new type liquors, replacing chemical spices, comparing with Yanghe experiment liquor and middle-grade ones. We believe that the quality of new type liquor is improve, and also some difficulty prob lems are solved, using those bio-chemieal technology＇s spices.

关 键 词：华根霉 调味酒 新型白酒 浮香 

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]