摘要
以不同方式将酯化酶和己酸菌液应用于传统浓香型白酒发酵。结果表明,酯化酶和己酸菌液的加入可使出酒率提高7%左右,特别是3#窖池,优质品率提高10%以上,增强了浓香型白酒的典型风格。
Esterified enzyme and caproic acid solution were used for the fermentation of Nong-flavor liquor in different ways. The results showed that, liquor yield increased about 7 % and quality product rate for 3# pit increased more than 10 % by adding esterified enzyme and caproic acid solution. Besides, the addition ofesterified enzyme and caproic acid solution could strengthen the typical style of Nong-flavor liquor.
出处
《酿酒科技》
北大核心
2013年第4期37-39,42,共4页
Liquor-Making Science & Technology
基金
2012年四川省产业研究与开发资金项目(企业技术创新专项)(2012XM144)
关键词
酯化酶
己酸菌液
浓香型白酒
esterified enzyme
caproic acid solution
Nong-flavor liquor
