摘要
以麸曲酱香型白酒酒醅为菌种来源,通过平板分离纯化得到7株酵母菌。将各菌株分别制曲后测定酶活力及发酵力,筛选出5株酶活力高、发酵力强的酵母菌,并通过正交试验确定酱香酒的最佳工艺条件。结果表明,在发酵时间为21d,发酵温度为20℃,曲料比为1:1.1,接种量为13%的条件下,酒的酱香味突出,酒质最好。
Using fermented bran koji of Maotai-flavor liquor as microbial source, seven yeasts were isolated by streak plate method. The enzyme activity and fermentation capacity were examined for each strain by koji-making, by which five excellent strains with high activity were screened. The optimal conditions for Maotai-flavor liquor production was determined by orthogonal test. The results showed that the good liquor with typical flavor and high quality could be produced at 20℃ for 21 d with 13% inoculum when the addition ratio ofkoji and material was 1：1.1.
出处
《中国酿造》
CAS
北大核心
2008年第1期17-18,25,共3页
China Brewing
关键词
麸曲
酱香
酵母菌
筛选
bran-koji
Maotai-flavor
yeast
screening
