摘要
大曲的感官指标是评价大曲质量的重要因素之一,从大曲的感官特征出发,选取了古井贡酒优级大曲和普级大曲进行比较分析,以期发现古井贡酒大曲感官特征与其内在微生物、理化指标间的关系。实验结果表明,优级大曲的"穿衣"情况和微生物数量要优于普级大曲;与普级大曲相比较,优级曲样中的微生物对单糖/糖苷/聚合糖类、酯类、醇类等碳源的利用率较高,优级曲理化指标如水分含量、糖化力及发酵力相对较低。
Daqu sensory indexes were one of the important factors to evaluate the Daqu quality. Based on Gujing liquor Daqu sensory quality properties, common-quality Daqu and high-quality Daqu were taken as models and compared. It was to found the correlations between sensory characteristics and microbe, microbial community functional diversity, physiochemical indexes of two kinds of Gujing liquor Daqu. The results showed that the numbers of microorganisms in good clothing Daqu were more than the numbers of microorganisms in poor clothing quality Daqu. Compared with commom quality Daqu, high quality Daqu microbial utilization of monosaccharides,glycosidic, polymerization sugar, esters, alcohols carbon source were higher, the utilization of amino acids, and its microbial species were richer, acids carbon source were lower. The moisture content, saccharifying power and fermenting power of high quality Daqu were lower than that of poor quality Daqu.
出处
《酿酒》
CAS
2017年第1期58-63,共6页
Liquor Making
关键词
古井贡酒大曲
感官特征
微生物指标
微生物群落功能多样性
曲样理化指标
Gujing liquor Daqu
Sensory characteristics
Microbial indicators
Microbial community functional diversity
Physicochemical indexes
