摘要
白酒的香味成分有很大一部分是来自细菌代谢,通过向三井窖池添加产香的细菌,使有益细菌形成优势菌群,提高酸酯比,使酸酯平衡,增加酒体丰满度及后味,产生空杯留香,最终达到提高酒质的目的。
A great majority of flavoring components in Baijiu（liquor） comes from bacterial metabolism. In the experiments, we added aroma-producing bacteria in the pits in Sanjing Co.Ltd., and beneficial bacteria became the dominant microflora, the ratio of acids and esters got enhanced and the balance of esters and acids achieved. As a result, the fullness of Baijiu（liquor） body and liquor aftertaste got improved. The use of such method could improve liquor quality.
出处
《酿酒科技》
北大核心
2014年第7期51-53,共3页
Liquor-Making Science & Technology
关键词
白酒
产香细菌
扩大培养
酸酯比
酒质
Baijiu（liquor）
aroma-producing bacteria
expanded culture
the ratio of acids and esters
liquor quality
