微生物技术在浓香型白酒生产中的应用研究  

Research on the Application of Microbiological Techniques in the Production of Luzhou-flavor Liquor

作　　者：胡峰[1,2] 

机构地区：[1]贵州大学化学工程学院,贵州贵阳550003 [2]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》2008年第12期56-59,共4页Liquor-Making Science & Technology

摘　　要：将具有密切联系的生香功能微生物融合在一起,通过强化曲和液体窖泥多菌种复合发酵工艺促进发酵体系的生香功能,较好地解决了窖内己酸乙酯生成速度缓慢而影响优质品率的生产问题。生产试验表明,在相同发酵周期的条件下,应用多菌种复合发酵工艺,能在稳定出酒率的基础上,大幅度地提高浓香型白酒的优质品率。The integration of closely-related microbes with aroma-producing functions could successfully settle the problem of slow formation of ethyl caproate in pits （which would damage quality product rate） in the production of Luzhou-flavor liquor because the composite fermentation of fortified Daqu and multiple bacteria species in liquid pit mud could improve the aroma-producing functions of the fermentation system. The production experiments indicated that composite fermentation of multiple bacteria species was the best choice within the same fermentation period, which could greatly increase quality product rate without any change of liquor yield.

关 键 词：微生物 浓香型白酒 强化大曲 液体窖泥 生香功能 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]