染青霉菌大曲对特香型白酒质量和产量影响的研究  

Investigation on the Effects of Caky Daqu with Penicillium Growing on the Quality and the Yield of Site-flavor Liquor

作　　者：严伟[1] 吴生文[1] 刘建文[1] 黎清华[1] 谢小兰[1] 朱力红[1] 

机构地区：[1]江西四特酒有限责任公司技术部,江西樟树331200

出　　处：《酿酒科技》2013年第11期40-43,共4页Liquor-Making Science & Technology

摘　　要：青霉菌是大曲中的有害菌。为考察染青霉菌的大曲块对特香型白酒出酒率及风味的影响,选取染青霉菌的大曲块,经粉碎后代替正常大曲粉加入酿造车间窖池进行发酵产酒,比较其与正常大曲所产酒基的差异。结果表明,染青霉菌的大曲不仅降低了产量,对特香型白酒的风味也有比较明显的影响。品评结果表明,染青霉菌的大曲所产酒基后味不爽净,有苦涩味。Penicillium are harmful bacteria in Daqu. In this study, the effects of caky Daqu with Penicillium growing on the quality and the yield of Site-flavor liquor were investigated. Caky Daqu with Penicillium growing was used after grinding instead of normal Daqu powder for liquor pro- duction, and the produced base liquor was compared with that produced by normal Daqu powder. The results suggested that, the use of caky Daqu with Penicillium growing would reduce liquor yield and had adverse effects on liquor quality （bitter taste of base liquor and aftertaste not clean as before）.

关 键 词：青霉菌 风味 质量 产量 

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]