功能菌液在芝麻香型宣酒生产中的应用

Application of Liquid Functional Bacteria Solution in the Production of Sesame-flavor Liquor

在芝麻香型白酒的生产中,通过液体培养的方式,对酵母菌和细菌进行逐级扩大培养,达到所需数量后,将液体功能菌液直接加入糟醅中进行培养和发酵,从而减少酵母和细菌麸曲在芝麻香生产中的用量。结果表明,该功能菌的应用可增加酒醅的产酯和产香能力,使芝麻香酒酒体更加的纯净、优雅。

In the production of sesame-flavor liquor,expanded culture of microzmye and bacteria was carried out through liquid culture method.After achieving the required quantity,liquid functional bacteria solution was directly added to the fermented grains for culture and fermentation to reduce the use level of yeast and bran starter.The results showed that the use of such solution could improve ester-producing and aroma-producing capacity of fermented grains and make liquor body more elegant.