摘要
红曲酯化酶、超强己酸菌液综合运用于浓香型大曲酒生产中的夹层发酵,提高了已酸含量,协调了己酸与乳酸的比例,提高浓香型大曲酒优级品率42．9％,提高出酒率12．4％。
The comprehensive utilization of red starter esterified enzyme and super caproic acid solution in interlayer fermentation in Luzhou-flavor Daqu liquor production could not only increase caproic acid content and harmonize the ratio of caproic acid and lactic acid but also increase quality product rate （Tran. by YUE Yang） and liquor yield by 42.9 % and 12.4 % respectively.
出处
《酿酒科技》
北大核心
2006年第3期72-72,74,共2页
Liquor-Making Science & Technology
关键词
红曲酯化酶
超强己酸菌液
浓香型大曲酒
red starter esterified enzyme
super caproic acid solution
luzhou-flavor daqu liquor
