安琪生香酵母在固液结合小烧白酒中的应用

Application of Angel Aroma-producing Yeast in the Production of Xiaoqu Liquors by Solid-liquid Combined Fermentation

在固液结合小烧白酒生产中添加生香酵母,通过3轮次的发酵试验,采用堆积发酵工艺,原料出酒率比原工艺降低1%～2%;生香酵母的共酵与堆积发酵配套工艺相结合,小烧白酒总酸总酯含量增加65%。(孙悟)

Addition of aroma-producing yeast in the production of Xiaoqu liquors by solid-liquid combined fermentation underwent three times fermentation tests.If the technique of accumulative fermentation was applied,the liquor yield of raw materials dropped by1%～2%in comparison with the one by original techniques.If the technique of accumulative fermentation was applied coupled with aroma-producing yeast fermentation,the contents of total acids and total esters in liquors would increase by65%.(Tran.by YUE Yang)