高产增香产酯神曲在浓香型白酒生产中的应用  

Application of High-yield Flavour-increasing Ester-producing Bran Koji in the Production of Luzhou-flavour Liquor

作　　者：张彬[1] 赵建根[1] 刘月永[1] 

机构地区：[1]山东泰山生力源集团股份有限公司,山东泰安271000

出　　处：《酿酒科技》2000年第1期40-41,共2页Liquor-Making Science & Technology

摘　　要：在清蒸混烧工艺生产浓香型白酒中使用高产增香产酯神曲，提高出酒率１３．５％ ，用曲量由原来２５％ 降为０．７％ ，缩短发酵周期１／３，吨酒降低成本３０００ 元左右。In the single distillation and mixed steaming technology for producing Luzhou-flavour liquor, the high yield flavour-increasing ester-producing bran koji was used.The result showed that the technology increased the yield of liquor by 13.5%,reduced koji from 25% to 0.7%,shortened the fermentation time by 1/3 and dropped down the cost about $3000/t liquor.

关 键 词：白酒 浓香型 高产增香产酯 出酒率 神曲 增香 

分 类 号：TS261.31[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]