纯种根霉麸曲在清香型白酒生产中的应用

Application of Pure Rhizopus Bran Koji in the Production of Fen-flavour Liquor

我们进行对比试验，糖化剂的总用量为１０％，一组用１０％的Ａｓ．３４３０９麸曲，一组用４％的根霉麸曲和６％的Ａｓ．３４３０９麸曲，发酵剂酒精酵母和生香酵母的用量相同。每池投粮２０００ｋｇ，共试验６批，加入根霉麸曲的试验组比用快曲的组无论是在出酒率还是白酒的总酯总酸含量上均有很大的提高，每１０００ｍｌ白酒中总酯含量由０．５４ｇ提高到１．５７ｇ，提高了近两倍，总酸由０．３５ｇ提高到０．６７ｇ，提高了９１．４％，出酒率由４４．２０％提高到４５．３８％，比原来提高了１．１８％。经评品加入根霉麸曲的白酒优于Ａｓ．３４３０９快曲的白酒。

The comparison experiment was carried out.The total consumption of saccharifying agent was 10%.The experiment was divided into two groups.One group,10% of As.34309 bran koji was only used,and the other group,4% rhizopus bran koji and 6% As.34309 bran koji was used.2000kg grain was put in each fermentation pit,the experiment was six batches in all.The yield of liquor and the content of total acid and ester in the experimental group which was added with rhizopus bran koji was more than that in the experimental group which was added quick koji.The content of total ester per 1000ml was increased from 0.54g to 1.57g.It was increased twice as much as the original.The content of total acid was increased from 0.35g to 0.67g.It was raised 91.4%.The yield of liquor was increased from 44.2% to 45.38%.It was increased 1.18%.The quality of liquor which was added with rhizopus bran koji was better than that which was add with As.34309 bran koji in tasting.