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广东芝麻香固态发酵酒的研究 被引量:1

Study on Guangdong Sesame Flavor Liquor Made by Solid-state Fermentation
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摘要 介绍了广东固态发酵白酒的生产工艺,在吸收芝麻香的工艺基础上根据广东的地理气候特点创新开发出广东独特的固态发酵酒。研究了广东芝麻香型白酒生产空间场地微生物的种群和酒醅堆积过程微生物变化规律,结果表明,堆积场地中微生物数量为霉菌>酵母菌>细菌,发酵的微生物主要来源于曲。并进行了辅料和发酵容器的本地化试验,研究结果表明,粳米谷壳作为酿酒辅料优于籼米谷壳,地面窖池酿造的酒偏清香,地下砖窖酿造的酒样焦香浓郁,香气典型性较好。 We introduced the producing process of Guangdong solid fermentation-white spirit. Combining manufacturing technique of sesame-flavoured liquor, with the characteristics of climate of Guangdong, we brought forth a new liquor of solid fermentation. Studying the change of micro-organism system in fermenting cellar and of fermented grains stacking, we found most of micro-organism in fermenting cellar would be from qu. We also found that, as ingredients, Japonica rice chaff was better than long-shaped rice one, and the liquor ,which fermented in cellars on the ground, smelled like fen-flavor one, and the one fermented in cellars of brick under the ground was with strong empyreumatique. Both liquor had specific smell of corresponding flavor.
作者 杨志超 卫云路 何松贵 YANG Zhichao;WEI Yunlu;HE Songgui(Technology Center of Guangdong Jiujiang Distillery Co.,Ltd.,Foshan 528203,Guangdong,China)
出处 《酿酒》 CAS 2019年第2期50-53,共4页 Liquor Making
关键词 固态白酒 芝麻香 高温堆积 微生物菌群 Solid fermentation-white spirit Sesame-flavor liquor High-temperature stacking Micro-organism
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