利用微生物生产多粮浓香型白酒粮香、糟香、窖香风味物质的研究

Research on Flavor Substances About Incense of Grains、Cellar and distiller's Grains of Multiple-grains Luzhou-flavor Liquor Produced by Microorganisms

以筛选出的5株对宜宾多粮浓香型白酒酒体独特风格(粮香、糟香、窖香)起主要作用的微生物菌株进行风味物质的生产,确定了多菌种混合发酵的培养模式。对发酵液进行超临界CO2萃取的最佳工艺:萃取压力15MPa,萃取温度45℃,CO2流量为10L/h,分离压力为7MPa,分离温度为50℃,解析釜分离压力为4.5～6.0MPa,温度为55℃,萃取时间为4h。

Flavor substances were productod by 5 microbial strains which were filtered out and played a major role to Yibin multi-grain fragrant liquor unique style （incense of grains,cellar and distiller＇s grains）. The mode of the multi-species mixed fermentation culture were determined. Optimum process of Supercritieal CO2 extraction： extraction pressure 15MPa, extraction temperature 45℃, CO2 flow rate of 10L/h, Separation pressure 7MPa, Separation temperature 50 ℃, resolve kettle separation pressure 4.5 -6.0MPa, the temperature of 55 ℃, extraction time 4h.