清香型大曲白酒酿造中发酵微生物的分析  

Analysis of Fermentative Microorganisms in Fen Flavor Daqu Baijiu Making

作　　者：杨大毅 刘文玉[2] YANG Dayi;LIU Wenyu(Architectural Design Institute of Light Industry of Heilongjiang Province,Harbin 150000,Heilongjiang,China;The Scientific Research Institute of Light Industry of Heilongjiang Province,Harbin 150010,Heilongjiang,China)

机构地区：[1]黑龙江省轻工设计院,黑龙江哈尔滨150000 [2]黑龙江省轻工科学研究院,黑龙江哈尔滨150010

出　　处：《酿酒》2024年第2期142-144,共3页Liquor Making

摘　　要：从清香型大曲白酒酿造过程中分离到的不同种类的微生物中,筛选出具有代表性的优势微生物,并对之进行检测鉴定,以能了解发酵工艺及影响白酒酿造口感、口味的影响因素。在实际进行酿酒时,细菌和真菌以固态发酵为主,而曲酒的糖化效果和酒化效果比液态发酵好,在酿造过程中若控制好细菌或真菌含量就可以提高酒醅的糖化率、提升酒醅酸度。In order to understand the fermentation process and the factors affecting the taste and flavor of Baijiu,representative dominant microorganisms were screened and identified from different kinds of microorganisms isolated in Fen flavor Daqu Baijiu making.In actual liquor making,bacteria and fungi were dominant in solid-state fermentation,while the saccharification and fermentation effects of Qu liquor were better than those of liquid fermentation.If the amount of bacteria or fungi is well controlled during the fermentation process,the saccharification rate and acidity of the fermented grains will be increased.

关 键 词：大曲白酒 发酵微生物 实验分析 

分 类 号：TS262.32[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]