生物培养液技术在酱香调味酒生产中的应用  

Application of Biological Culture Fluid in the Production of Maotai-flavor Flavoring Liquor

作　　者：蒋英丽[1] 沈毅[1] 卓毓崇 杨柳[1] 何世兴 邓小波[1] 

机构地区：[1]四川郎酒集团有限责任公司,四川古蔺646523

出　　处：《酿酒科技》2011年第9期54-55,59,共3页Liquor-Making Science & Technology

摘　　要：以优质超高温大曲、黄水、酒尾、发酵糟按一定比例配料生产生物培养液,将其运用于酱香型调味酒的生产。结果表明,该技术应用效果明显,酱香调味酒质量得到大幅度提升,优质酒档次显著提升。Biological culture fluid was produced by quality super-high-temperature Daqu, yellow water, tail liquor, and fermented grains. Its application in the production of Maotai-flavor flavoring liquor could achieve satisfactory effects by improving greatly the quality of Maotaioflavor flavoring liquor and increasing evidently the rate of quality products

关 键 词：生物培养液 酱香调味酒 优质品率 

分 类 号：TS262.33[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]