入窖七因素的变化规律及相互关系的研究(六):曲药  

Study on the Change Rules of Seven Factors for Pit Entry & Their Correlations(Ⅵ):Daqu Starter

作　　者：赖登燡[1] 冉钊[1] 

机构地区：[1]四川水井坊股份有限公司,四川成都610036

出　　处：《酿酒科技》2011年第8期57-60,共4页Liquor-Making Science & Technology

摘　　要：根据近年来对浓香型白酒大曲的研究成果,通过对目前浓香型白酒生产中普遍使用的中偏高温大曲中主要的菌系、酶系、物系等的分析,揭示了浓香型白酒大曲在生产中的作用及其与其他入窖条件之间的相互关系。并结合生产实际对入窖使用以中偏高温曲为主、用曲量等提出了建议,对提高浓香型白酒的质量有借鉴作用。Based on the research achievements of Luzhou-flavor Daqu in recent years, the roles of Luzhou-flavor Daqu in the production of Luzhou-flavor liquor and its correlations with other pit entry factors were revealed through analysis of the main bacteria species and enzyme species of medium-temperature-above Daqu （comrnonly used in the production of Luzhou-flavor liquor nowadays）. In addition, in consideration of practical production, some advice on the application of medium-temperature-above Daqu and Daqu use level were put forward, which could provide useful reference for improving the quality of Luzhou-flavor liquor.

关 键 词：浓香型白酒 曲药 中偏高温曲 用曲量 相互关系 

分 类 号：TS262.31[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]