摘要
牛栏山酒厂从清香大曲和酒醅中分离出根霉10株,酿酒酵母12株。经过生化性能测定,筛选出高糖化酶活力根霉2株,高发酵力酵母1株。我们将其培养成麸曲,应用到牛栏山二锅头基酒生产中,所得基酒与普通基酒相比,出酒率明显提高,口味有所改善,表现出口味酸甜,柔和的特点。根霉酵母混合麸曲配合大曲使用使得基酒出酒率,优质酒率得到提高,为提高牛栏山二锅头基酒的产量和质量提供了一个良好的途径。
Ten Rhizopus strains and twelve Saccharomyces cerevisiae strains was isolated from Niulanshan- flewour Daqu and fermented grains. After determination the biochemical indices of the isolates, two Rhizopus strains with high glucoamylase activity was obtained, and one S.cerevisiae strains with high fermentability was obtained. Compared with ordination Erguotou Basic Liquor, New type Basic Liquor that producing by the Rhizopus and Yeast Bran Koji, showed a higher liquor yield, had the advantages of soft and clear liquor taste. It provide an excellent way of the quality and quantity of Niulanshan Erguotou Basic Liquor.
出处
《酿酒》
CAS
2011年第4期29-31,共3页
Liquor Making
关键词
根霉酵母麸曲
牛栏山二锅头
基酒
Rhizopus and Yeast Bran Koji
Niulanshan
Erguotou
Basic Liquor
