“国井”芝麻香高温堆积过程中微生物与香味成分的变化规律研究  

Study on the Change Rules of Microflora and Flavoring Compositions of "Guojing" Sesame-flavor Liquor during High-temperature Stacking

作　　者：许玲 张秋月 

机构地区：[1]山东扳倒井股份有限公司技术中心,山东高青256300

出　　处：《酿酒科技》2012年第12期45-47,共3页Liquor-Making Science & Technology

摘　　要：运用传统的微生物培养技术与气相色谱分析技术相结合,对扳倒井芝麻香高温堆积过程中微生物与香味成分的变化规律进行了研究,为深入揭示高温堆积在芝麻香型白酒生产中的重要作用奠定了基础。A study of the change rules of microflora and flavoring compositions of Sesame-flavor liquor during high-temperature stacking was carded out by use of traditional microbe culture methods coupled with GC analytic techniques, which could lay solid foundation for revealing the important roles of high-temperature stacking in Sesame-flavour liquor production.

关 键 词：芝麻香 高温堆积 微生物 香味成分 

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]