酿造用水对国井大曲微生物代谢的影响  

Effect of Brewing Water on Microbial Metabolism of Guojing Daqu

作　　者：蔡鹏飞 石鲁博 夏晓波 孙泽青 白秀彬 赵纪文 CAI Pengfei;SHI Lubo;XIA Xiaobo;SUN Zeqing;BAI Xiubin;ZHAO Jiwen(Shandong Bandaojing Co.Ltd.,Gaoqing 256300,Shandong,China)

机构地区：[1]山东扳倒井股份有限公司

出　　处：《酿酒》2020年第1期62-64,共3页Liquor Making

基　　金：国家重点研发计划资助：项目编号:2016YFD0400502-05

摘　　要：以酿造水源A、酿造水源B为研究对象,以高粱和大米的混合物为发酵底物,加入国井大曲进行发酵,对发酵液进行感官评定,对发酵蒸馏液进行气相色谱分析,结果表明,水质对国井大曲中的微生物代谢有着明显的影响。水质不同,发酵液风味不同,其中酿造水源B的发酵风味最优,其风味以花香为主,有酵面味。Taking the brewing water sourceA and the brewing water source B as the object of study,taking the mixture of sorghum and rice as the fermentation substrate,adding Guojing Daqu to ferment,the sensory evaluation of the fermentation broth was carried out,and the fermented distilled liquid was analyzed by gas chromatography.The results showed that the water quality had obvious influence on the microbial metabolism in Guojing Daqu.The flavor of fermentation broth was different with different water quality,among which the fermentation flavor of brewing water source B was the best,and its flavor was mainly flower flavor,which had the flavor of Fermented dough.

关 键 词：大曲 水质 发酵 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]