摘要
将从窖池泥中分离优选出的1株己酸菌,再配以复合菌A、功能菌B为主要菌系,生产功能性人工窖泥。以己酸菌的富集培养为例,简单介绍窖泥功能菌的筛选和培养途径。将功能性人工窖泥应用生产,结果表明,投产4个月后,连续3个月每窖平均产量比用原窖泥配方多产酒75.48kg,优质品率比原窖泥配方提高8.56%;功能性窖泥还可改善窖泥风味,增强窖泥的酯香味,减少新窖产酒的邪杂味和泥臭味,增加新酒中的主体香及其复杂香味成分,改善了酒体风格,增强新产酒的绵柔度和纯净感。
A caproic acid bacteria strain was separated from pit mud and then compounded with compounded bacteria A and functional bacteria B to produce functional manmade pit mud. The screening and culture of functional bacteria in pit pud were introduced with caproic acid bacteria as the example. The functional pit mud was used in liquor production. Four months production practice indicated that the average yield per pit increased by 75.48 kg than before for consecutive three months and quality product rate increased by 8.56 % than before. Besides, the application of funtional pit mud could improve pit mud flavor, strengthen ester aroma of pit mud, reduce the off-flavor of produced liquor, increase main flavoring compositions and the complex flavoring compositions in liquor, perfect liquor body, and enhance the purity and softness of the liquor.
出处
《酿酒科技》
北大核心
2008年第11期87-89,共3页
Liquor-Making Science & Technology
