豉香型白酒不同季节酒曲微生物的研究

Soy flavor Liquor different seasons koji microorganisms

以一年的饼丸、酒饼为例,监测一年四季酒曲微生物种类、数量及主要理化指标的变化,初步弄清了豉香型酒曲不同季节的主要微生物和理化指标的变化情况。这将为白酒发酵的生产调控及豉香型酒曲资源库的建立提供可靠的理论依据。

Year＇s cake balls, wine cake, for example, monitoring throughout the year koji microbial species, quantity and the main physical and chemical indicators of change, preliminary figure out the main changes in the microbiological and physico-chemical indicators of the different seasons of the Soybean-flavor wine song. This will liquor fermentation production control and soy flavor koji repository established to provide a reliable theoretical basis.