香醅袋在浓香型大曲酒生产中的应用  

Application of Flavoring Fermented Grains in the Production of Luzhou-fl avor Daqu Liquors

作　　者：武建国[1] 吴雪平[1] 刘景波[1] 姚继承 刘红军 

机构地区：[1]河南伊川杜康酒有限公司科技部,河南洛阳471300 [2]武汉佳成生物制品有限公司,湖北武汉430080

出　　处：《酿酒科技》2003年第1期53-54,共2页Liquor-Making Science & Technology

摘　　要：以香醅为载体,加入超浓缩复合己酸菌液、红曲酯化酶等材料,在生物酶的作用下,充分发挥浓香型窖池特殊功能优势,提高优质品率7.2%～14%。通过试验,己酸乙酯含量明显提高,增幅在124.8～162.5mg/100ml,取得了良好的效果。Flavoring fermented grains used as carrier coupled wi th the addition of hyperconcentration caproic acid bacteria liquid and red starter esterified enzy me etc.,by the effects of biological enzymes,the functions of Luzhou-flavor pits were fully exploited.As a result,the quality product r ate increased by7.2%～14%,and the content of ethyl caproate improved ev idently with the amplitude as124.8～162.5mg /100ml and better eff ects had been achieved.(Tran.by YUE Yang)

关 键 词：香醅袋 浓香型大曲酒 己酸菌液 红曲酯化酶 酒质 

分 类 号：TS261[轻工技术与工程—发酵工程]