摘要
为了研究白云边酒风味特征形成的典型真菌(可培养和未培养)菌系,课题组采用DGGE技术,对白云边酒厂的酒曲,酒醅,窖泥与酱香型酒厂及浓香型酒厂的酒曲,酒醅,窖泥等进行了比较分析,结果发现白云边酒和酱香型酒工艺过程中的真菌数量比较接近,和浓香型酒的数量相差比较大;作者推论白云边酒酱香型特点和酱香型酒的香型可能是真菌决定的;同时也揭示发酵过程中产生酒精的主要微生物是真菌。
DGGE technique was used to detect the diffrence of eukaryotic microbes between Daqu, fermented grains, produts by stacking fermentation and pit mud during wine brewing process of Baiyunbian and the counterparts of Luzhou-flavor liquor and Maotai-flavor liquor.The results showed that The number of fungi in crude material of Baiyun bian liquor and Maotai-flavor liquor are more than the number in Luzhou-flavor liquor. Maotai-flavor is decided by fungi in Baiyun bian liquor and Maotai-flavor liquor. The results also revealed that fungus produce ethanol in the process of wine fermentation.
出处
《酿酒》
CAS
2013年第2期25-28,共4页
Liquor Making
关键词
白云边
真核微生物
酒风味特征
Baiyun bian
eukaryotic microbial
flavor characteristics
