摘要
为了解决浓香型白酒安全度夏问题,深入探讨窖内发酵正常规律。本研究采用强化发酵的方法 ,将多种有益微生物组合成多微曲。实验表明,用多微曲调节酒醅发酵,在压排167 d的情况下,平均出酒率达31.73%,优质率达47.9%,己酸乙酯含量达352.2 mg/100 mL,比对照池平均提高3.65%、14.5%、144.53 mg/100 mL,多微曲较好地解决了安全度夏问题。
In order to achieve safe production of Nongxiang Baijiu in summer, the regular fermentation rules in pits were explored. In this study, multiple beneficial bacteria were used for the preparation of multiple- bacteria starter through intensified fermentation. And the use of such multiple-bacteria starter in the fermentation of fermented grains（fermentation cycle as 167 d） could achieve 31.73 % liquor yield, 47.9 %quality rate, and 352.2 mg/100 mL ethyl caproate content, increasing by 3.65 %, 14.5 %, and 144.53 mg/100 mL respectively than that in the control pit.
出处
《酿酒科技》
2016年第2期80-82,89,共4页
Liquor-Making Science & Technology
关键词
浓香型白酒
多微曲
酒醅
调控发酵
安全度夏
白酒
Nongxiang Baijiu
multiple-bacteria starter
fermented grains
regulated ＆ controlled fermentation
safe prodcution in summer
Baijiu
