摘要
泸型曲酒生产中的一个大问题是其优质品在总出酒率中所占比例不高。而解决些问题的关键是提高酒中己酸乙酯的含量。本试验采用己酸菌与甲烷菌共栖生长,同时发酵的技术,对提高酒体中己酸乙酯含量效果很好。若以酒体中己酸乙酯含量180mg/100ml计,其优质品率可达到总出酒量的80.9％。
It presents a great problem that in production high quality Luzhou type Qujiu only constitutes a small percentage of the total output. In this experiment mutual reaction between caproic acid bacteria and methane bacteria as well as simultaneous fermentation technique are effectively used to greatly enhance the ethyl caproate content in the Qujiu and thus the percent of high quality Luzhou type Qujiu reaches 80.9% of the total . The standard being that in the Qujiu ethyl caproate content amounts to 180mg/100ml.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1990年第6期1-6,共6页
Food and Fermentation Industries
