复合功能菌在凤型白酒生产中的应用  

Application of Composite Functional Bacteria in the Production of Xifeng-flavor Liquor

作　　者：贾智勇 范文权 董占斌 范婷[1] 

机构地区：[1]陕西西凤酒集团股份有限公司,陕西凤翔721406 [2]长安大学,陕西西安710064

出　　处：《酿酒科技》2009年第10期65-67,共3页Liquor-Making Science & Technology

摘　　要：对复合功能菌在凤型白酒插糠和酒糟生产中进行了应用试验。结果表明,复合功能菌分别加入4～5 kg与大曲混用发酵,比大生产对照样出酒率高出1.73%,优等品率高出5.44%,而且凤型酒典型性更加突出。Composite funcational bacteria was used in the production of Xifeng-flavor liquor in the experiment.The results showed that liquor yield and quality liquor rate by mixed fermentation of 4～5 kg composite functional bacteria and Daqu increased by 1.73 % and by 5.44 % respec-tively compared with large-scale manufacturing,besides,it had stronger Xifeng-flavor typicality.（Tran.by YUE Yang）

关 键 词：凤型白酒 复合功能菌 应用 

分 类 号：TS261.1[轻工技术与工程—发酵工程]