生香活性干酵母在老白干香型白酒中的应用  

Application of Aroma-producing Active Dry Yeast in the Production of Laobaigan Liquor

作　　者：胡铁功[1] 张煜行[1] 

机构地区：[1]河北衡水老白干酒业股份有限公司,河北衡水053000

出　　处：《酿酒科技》2011年第2期67-68,共2页Liquor-Making Science & Technology

摘　　要：将生香活性干酵母用于丢糟生产固体香醅,用于老白干香型白酒生产。结果表明,固体香醅乙酸乙酯平均含量为392.27 mg/100 mL,比正常生产酒醅中的含量有显著提高;适合老白干生产的固体培养基酒糟含量为60%,发酵时间为60 h。Aroma-producing active dry yeast was used in the prodution of solid flavoring fermented grains by distiller＇s grains. The results showed that the average ethyl acetate content in solid flavoring fermented grains was 392.27 mg/100 mL, significantly higher than that in fermented grains by normal production. The distillers＇ grains content in solid culture medium suitable for the production of Laobaigan liquor was 60 % and the opti- mum fermenting time was 60 h.

关 键 词：老白干酒 生香活性干酵母 酒糟 固体香醅 

分 类 号：TS261.1[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]