功能菌在大曲清香型白酒生产中的应用

Application of Functional Bacteria in the Production of Qingxiang Daqu Baijiu

以槽车为发酵容器,添加强化麸曲,按照大曲清香型白酒的生产工艺进行发酵,分别对大曲清香型大米查酒发酵过程中的理化指标和酒质进行比较。结果显示,试验组由于添加了强化麸曲,发酵过程中升温速度要快于对照组,对淀粉的利用程度明显高于对照组,酒醅的糖化效果要优于对照组。色谱分析结果显示,试验组的乙酸乙酯和乳酸乙酯含量要高于对照组,酒质好于对照组。

In the experiment,the intensified bran starter was added in the fermentation process in the experimental groups with tanker as the fermentation container,then the physiochemical indexes and the quality of the produced Qingxiang Daqu Baijiu between the experimental groups and the contrast groups were compared.The results revealed that,temperature rise rate in the experimental groups was faster than that in the contrast group,its starch utilization rate was evidently higher than the contrast group,and the saccharifying effects of fermented grains in the experimental group were better than that in the contrast group.The chromatographic analysis showed that the content of ethyl acetate and ethyl lactate in the experimental group was higher than that in the contrast group,and liquor quality in the experimental group was better than that in the contrast group.