白酒发酵微生态菌剂在凤香型白酒生产中的应用

Application of Liquor Microbial Inoculum in the Production of Xifeng-flavor Liquor

通过在凤香型白酒酿造过程中添加不同种类、不同用量(不同大曲减少量)白酒发酵微生态菌剂的应用试验,总结出:在凤香型白酒酿造过程中,凤型微生态菌剂的综合应用效果优于浓香型微生态菌剂;凤型微生态菌剂最适添加量为5%,大曲最适减少量为5%,如此可以使基酒出酒率提高5.61个百分点,乙、乳、己酯含量分别提升13、2、21mg/100mL,所产基酒香气丰富、焦糊味明显、后味长,口感优于正常工艺基酒。

By adding the different kinds ＆ dosage（different Daqu reduction） of Liquor fermentation microbial inoculum in Xifeng flavor liquor brewing process,that summed up： in the Xifeng flavor liquor brewing process, the comprehensive application effect of Xifeng-microbial inoculum is better than Luzhou-microbial inoculum; The optimum adding of Xifeng-microbial inoculum is 5%, the optimal reduction of Daqu is 5%, so you can make the liquor rate increase of 5.61 percentage points; Ethyl acetate, ethyl lactate ＆ ethyl caproate content increase13, 2 ＆ 21 mg/100 m L respectively, The base wine smells rich, burned taste is obvious, long aftertaste, it tastes better than the normal process of base liquor.