摘要
将从大曲酱香白酒生产大曲中分离得的5株嗜热芽孢杆菌、3株酵母菌应用于酱香型白酒生产。结果表明:①应用5株嗜热芽孢杆菌培养制得的高温大曲曲香馥郁,幽雅纯正;②应用嗜热芽孢杆菌、酵母菌与曲药、糟醅混合高温堆积,糟醅复合酱香明显;③应用复合产酸菌、培养窖泥,用于窖底,提高了窖底香和酒产率。所生产的酱香型白酒品质优良,酱香风格典型。
Five thermophilic Bacillus and three yeast strains were separated from applied Daqu in the production of Maotai-flavor Daqu liquor and then they were used to make high-temperature Daqu.The process was as follow: 1.Daqu produced by those five thermophilic Bacillus was full-bodied,fragrant and elegant;2.The complex Maotai-flavor of distiller's grains was evident after high-temperature stacking fermentation of thermophilic Bacillus,yeast strains,starter,and distiller's grains;3.The use of compound acid-producing bacteria in pit mud culture could enhance pit bottom aroma and increase liquor yield.After the use of microbial technology,the produced Maotai-flavor liquor had good quality and typical Maotai-flavor styles.
出处
《酿酒科技》
2011年第4期20-24,28,共6页
Liquor-Making Science & Technology
基金
中国科学院"科技支黔"资助项目
关键词
微生物
嗜热芽孢杆菌
酵母菌
高温大曲
高温堆积
复合产酸菌
酱香型白酒
窖底香酒
microbe
thermophilic Bacillus
yeast strains
high-temperature Daqu
high-temperature accumulation
compound acid-producing bacteria
Maotai-flavor liquor
pits-bottom liquor