摘要
以大米为原料,选择黑曲霉AS.3.4309和根霉AS.3.866进行试饭试验,结果表明,该两株菌种混合使用效果较好,黑曲霉与根霉的配比为0.8∶1最佳,双菌株混合发酵较单一菌种发酵速度快(19d),残糖低(2.98g/100ml),出酒率高(198.5%),出糟率低(30.1%),酒的口感好,酒香浓郁,酸甜适口。(小雨)
Aspergillus niger AS.3.4309and rhizopus AS.3.866were used for trial tests with rice as essentials.The results indicated that the mixed application of the two strains could achieve the best effects and the optimal proportioning of aspergillus niger and rhizopus was0.8∶1.In comparison with the fermentation by single microbe,fermentation by the double strains had the following advantages:rapid fermentation(19d),low residual sugar(2.98g /100ml ),high wine yield(198.5%),low whaste(30.1%)and pleasurable wine taste with mellow aroma.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第6期75-76,共2页
Liquor-Making Science & Technology
关键词
大米清酒
菌种
选择
sake
rice sake
microbe species
selection
