微生物技术在酱香型白酒生产中的应用研究

Research on the Application of Microbial Technology in the Production of Maotai-flavor Liquor

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.