酱香生物培养液应用于窖泥培养的探究  

Application of Jiangxiang Biological Culture Medium in Pit Mud Culture

作　　者：杨秀其 许忠[1] 彭毅[1] 王西[1] 杨柳[1] 甘浪飞 

机构地区：[1]四川郎酒集团有限责任公司,四川古蔺646523

出　　处：《酿酒科技》2017年第7期25-27,共3页Liquor-Making Science & Technology

基　　金：四川省科技厅战略性新兴产品项目(2015GZX0079)

摘　　要：通过将尾酒、黄水、高温大曲、发酵糟按一定比例制作酱香生物培养液,应用于酱香型白酒酿造的新窖底泥培养,并结合酿酒生产应用试验,提高了调味酒的质量和产量,为酱香型白酒酿造生产过程窖泥的熟化研究提供参考。In this study, Jiangxiang biological culture medium was prepared by tail liquor, yellow water, high-temperature Daqu, and fermented grains. Then it was applied in pit mud culture for new pits. As a result, the quality and the yield of flavoring liquor got improved. This study provided useful reference for pit mud aging in Jiangxiang Baijiu production.（Trans, by YUE Yang）

关 键 词：酱香生物培养液 窖泥 出酒率 质量 底香调味酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程]