摘要
通过加入强化发酵菌株、糖化酶、大曲粉、复合酶对白酒丢糟进行强化发酵生产复糟酒,研究结果表明,强化发酵菌株、糖化酶、大曲、复合酶的加入量为6.0‰、60U/g、6‰、5‰,发酵时间为35d时产酒最多且酒质最好。
The distiller＇s-grains liquor was produced by fortified fermentation of distiller＇s grains with the addition of microbial strains, glucoamylase, Daqu powder and complex enzymes. The results showed that when the addition amounts of microbial strains, glucoamylase, Daqu powder and complex enzymes were 6.0%0, 60U/g, 6%0 and 5%0 respectively, and the fermentation time was 35d, the quality of the liquor was best and the yield was highest.
出处
《中国酿造》
CAS
北大核心
2011年第2期147-149,共3页
China Brewing
关键词
丢糟
强化发酵
复糟酒
distiller＇s grains
fortified fermentation
distiller＇s-grains liquor
