芽孢杆菌对特香型白酒风味风格的影响研究  

Study on the Effects of Bacillus Addition on the Flavor of Site-flavor Liquor

作　　者：曾婷婷[1] 章肇敏[1] 吴生文[1] 余伟民[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2012年第7期32-34,共3页Liquor-Making Science & Technology

基　　金：江西省科技厅科技支撑项目(2009BGA02800)

摘　　要：从特香型白酒大曲中分离、富集了芽孢杆菌制成菌液,将其应用于白酒生产。研究了添加芽孢杆菌对特香型白酒各主要风味成分的影响。结果表明,制备的芽孢杆菌菌液浓度为2.285×108个/mL,当菌液用量为40 mL时,芽孢杆菌的使用能有效提高酒基中总酸、总酯和各主要风味物质的含量。Bacillus was isolated from Site-flavor Daqu and then accumulated to produce bacillus liquid for liquor production.The effects of bacillus addition on main flavoring components of Site-flavor liquor were investigated.The results suggested that as the concentration of prepared bacillus liquid was 2.285×108 granules/mL and the use level of bacillus liquid was 40 mL,the use of bacillus could effectively increase the content of total acids,total esters,and main flavoring components in base liquor.

关 键 词：特香型白酒 芽孢杆菌 风格 风味 

分 类 号：TS262.3[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]