生物培养技术在北方浓香白酒厂提升酒质的研究  

Study On The Improvement Of Wine Quality By Biological Culture Technology In North Fragrant White Distillery

作　　者：林生旺 车敏 陈维曌 LIN Shengwang;CHE Min;CHEN Weizhao(Jiuquan Limited liability Company Gansu Province,Jiuquan 735099,Gansu,China;Sichuan luzhou sichuan lugu wine Co.,Ltd.,Luzhou 646099,Sichuan,China)

机构地区：[1]甘肃酒泉汉武酒业,甘肃酒泉735099 [2]四川泸州蜀泸酒业有限公司,四川泸州646099

出　　处：《酿酒》2021年第5期103-105,共3页Liquor Making

摘　　要：浓香白酒生产工艺和操作技巧,配合生物培养技术在制曲、老窖泥、窖泥人工养护、封窖泥及工艺环节的应用,北方地区也能生产出典型性强的优质浓香白酒。所谓生物培养技术,就是依据酿酒微生物的生长、繁殖规律,结合北方生态环境和自然条件,针对酿造不同环节,对酿酒微生物的不同需求,通过人工配制不同营养液进行全系生物培养并应用于酿酒环节的过程。生物培养技术在酿酒环节的应用,就是为了解决北方浓香白酒生产过程中酿酒微生物种类、数量缺乏,导致基础酒中微量成份偏少的技术难题。The production technology and operation skills of Luzhou-flavor liquor,combined with the application of biological culture technology in the production of qu,laojiao mud,artificial maintenance of pit mud,pit mud sealing and the process,the northern region can also produce the typical high-quality Luzhou-flavor liquor.The so-called biological culture technology refers to the process of artificial preparation of different nutrient solution for the whole line biological culture and application in the process of brewing according to the growth and reproduction rules of brewing microorganisms,combined with the northern ecological environment and natural conditions,and according to the different requirements of brewing microorganisms in different stages.The application of biological culture technology in the process of liquor making is to solve the technical problem of the lack of microorganism species and quantity in liquor making during the production of Luzhou-flavor liquor in north China,which leads to the lack of trace elements in basic liquor.

关 键 词：生物培养技术 浓香白酒 气候 地理条件 

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]