摘要
以五粮液技术中心试验窖池为研究对象,通过跟踪发酵过程取样,对酒醅中的微生物区系及其生态因子进行了研究,初步揭示了酒醅微生物区系与酒醅生态因子在演变过程中的相互关系,对浓香型白酒的发酵机理进行了初步阐述。
The experimental pits in technical center of Wuliangye Group were used as research subject, and the microflora in fermented grains and the evolution of its ecological factors were studied through tracing the sampling in fermentation process. The correlations between microflora in fermented grains and the evolution of ecological factors were revealed preliminarily and the fermentation mechanism of Luzhou-flavor liquor was elaborated.
出处
《酿酒科技》
北大核心
2007年第7期37-39,共3页
Liquor-Making Science & Technology
关键词
微生物
浓香型白酒
酒醅
微生物区系
生态因子
microbe
Luzhou-flavor liquor
fermented grains
microflora
ecological factors
