人工老窖的培养及向陈年老窖的转化  

Culture of Manmade Cellar and its Transformation to Aged Cellar

作　　者：信春晖 许玲 夏晓波 XIN Chunhui;XU Ling;XIA Xiaobo(Technical Center of Shandong Bandaojing Co.,Ltd.,Gaoqing 256300,Shandong,China)

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》2020年第6期82-87,共6页Liquor Making

基　　金：十三五国家重点研发计划:“白酒酿造微生物菌种资源挖掘及产业化应用”课题,编号:2016YFD0444502-05;2018高青英才项目:白酒酿造功能菌的筛选及在酿酒中的应用。

摘　　要：窖泥是浓香型大曲酒产品质量的基础。做好人工老窖,使之顺利转化为陈年老窖,是浓香酒生产厂家深度关切的课题。从窖泥微生物出发,分析了菌种培养及窖泥培养时常出现的问题,指出了窖泥老化的原因,提出了人工老窖向陈年老窖转化的有效途径。Cellar mud is the basis of the product quality of Luzhou-flavor Daqu liquor.Making a good manmade cellars and smoothly transforming them into aged cellars is a topic with deep concern for manufacturers of Luzhou-flavor liquor.In this article,based on the microorganisms in cellar mud,the problems that often occur in microorganism and cellar mud cultures were analyzed,the reasons for the aging of cellar mud were explained,and an effective way to transform manmade cellar into aged cellar was proposed.

关 键 词：人工老窖 陈年老窖 窖泥微生物 老化 转化 

分 类 号：TS262.3[轻工技术与工程—发酵工程]