特色生态技术生产浓香型白酒工艺的研究(三) 生态发酵池中香醅优势菌体(万年醅)富集工艺的研究  

Ecological Advantages of Bacterial Fermentation in the Pool Incense Grains(Grains Years) Enrichment Technology Research

作　　者：朱弟雄 涂向勇 

机构地区：[1]湖北黄山头酒业有限公司,湖北公安434305

出　　处：《酿酒》2012年第3期50-52,共3页Liquor Making

摘　　要：生态窖池中香醅优势菌体(万年醅)双轮底工艺具有保持种醅的连续性,保持酒产品风味的一致性及稳定性。所采用窖底留存双轮底中原生态有益微生物群体的富集,扩大培养方式进行创新,真正达到"千年的窖池,万年的糟"。Ecological advantages of pit cell pool Hong grains（Grains years） process has to keep two-wheeled kind of grains at the end of the continuity,keeping the flavor of the wine product consistency and stability.The use of two-wheeled pit bottom end of the Central Plains ecological retained beneficial microbial community enrichment,expanding culture approach to innovation,really,thousands of pits,the bad years.

关 键 词：扩培双轮底 香醅微生物 循环富集 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]