提高发酵母糟活力微生物技术研究  

Research on Microbial Techniques to Improve the Activity of Fermented Grains

作　　者：税梁扬 杨艳 张宿义[2] 吴衍庸[3] 宋文江[4] 罗珩 范相巍 杨明永 郑伟 张炼 刘世龙[2] 宋艳[2] 

机构地区：[1]泸州龙泉窖酒业有限公司,四川泸州646000 [2]泸州老窖股份有限公司,四川泸州646000 [3]中国科学院成都生物研究所,四川成都610000 [4]四川大学,四川成都610000

出　　处：《酿酒科技》2013年第4期37-39,42,共4页Liquor-Making Science & Technology

基　　金：2012年四川省产业研究与开发资金项目(企业技术创新专项)(2012XM144)

摘　　要：以不同方式将酯化酶和己酸菌液应用于传统浓香型白酒发酵。结果表明,酯化酶和己酸菌液的加入可使出酒率提高7%左右,特别是3#窖池,优质品率提高10%以上,增强了浓香型白酒的典型风格。Esterified enzyme and caproic acid solution were used for the fermentation of Nong-flavor liquor in different ways. The results showed that, liquor yield increased about 7 % and quality product rate for 3# pit increased more than 10 % by adding esterified enzyme and caproic acid solution. Besides, the addition ofesterified enzyme and caproic acid solution could strengthen the typical style of Nong-flavor liquor.

关 键 词：酯化酶 己酸菌液 浓香型白酒 

分 类 号：TS262.31[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]