安琪微集芬在酱香白酒生产中的应用研究

Application of Angel“Weijifen”Compound Functional Microbial Agent in the Production of Jiangxiang Baijiu

以安琪微集芬酱香白酒复合功能菌为研究对象,评价其在酱香白酒生产中的应用效果。结果表明,微集芬可显著提升酒体中酯类物质含量,GC-MS检测发现实验组中有28种酯类物质含量增加,在实验组酒样中检测出了吡嗪类及呋喃类物质;通过对酒样品评发现实验组酒样酱香风味更突出,酒体更加干净,酒质明显提升。

We studied the application effect of Angel“Weijifen”compound functional microbial agent in the production of Jiangxiang Baijiu.The results showed that“Weijifen”could significantly increase the content of esters in the Baijiu.GC-MS detection found that the content of 28 kinds of esters in the experimental group increased.Pyrazines and furans were detected in the samples of the experimental group.Through the sensory evaluation,it was found that the sauce flavor of the samples in the experimental group was more prominent,the liquor body was cleaner,and the liquor quality was significantly improved.