根霉对特香型白酒风味的影响研究  

Effects of Rhizopus on the flavor of Site-flavor liquor

作　　者：曾婷婷[1] 章肇敏[1] 吴生文[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《中国酿造》2012年第7期143-145,共3页China Brewing

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、富集了根霉菌液,将其应用于白酒生产,研究了根霉对特香型白酒各主要风味成分的影响。结果表明,制备的根霉菌液浓度为1.84mg/mL,根霉菌液的使用能有效增加白酒中乙醛含量的增加,当菌液用量为25mL时,能提高酒基中总酸及各主要风味物质的含量。Rhizopus was isolated and accumulated in Daqu of Site-flavor liquor,and was used in production of liquor.Effects of Rhizopus on flavor components of the Site-flavor liquor were studied.The results showed that,the concentration of prepared Rhizopus in liquid was 1.84mg/ml,and application of Rhizopus could increase acetaldehyde content in Site-flavor liquor,and when addition of Rhizopus in liquid reached 25ml,contents of total acids and major flavor compounds in the liquor would be increased.

关 键 词：特香型白酒 根霉 风味 机理 

分 类 号：TQ262.3[化学工程—有机化工]