摘要
以重庆市江津酒厂生产窖池中不同发酵时间的酒醅为研究对象,对小曲清香型白酒发酵过程中微生物进行分离鉴定及计数,研究微生物在发酵过程中的动态变化。根据实验结果,讨论了部分微生物对白酒香味形成的不同作用。
Brewing liquor is the process of microbial biochemical metabolism.it is the synergy result of a variety of microorganisms.Different microbe participates in the fermentation process and produced different tastes,styles,types and quality wine.Therefore,to find out the substance in fermentation process of multi-grain Xiaoqu liquor,the microorganism kinds and dynamic changes of cellar of Chongqing Jiangjin brewery were studied.The microorganisms of multi-grain Xiaoqu liquor fermentation cellar were separated,identified and counted in fermentation process.
出处
《重庆理工大学学报（自然科学）》
CAS
2011年第11期30-33,共4页
Journal of Chongqing University of Technology：Natural Science
基金
重庆市自然科学基金资助项目(2004CC36)
重庆理工大学博士基金资助项目(2009ZD05)
关键词
微生物
多粮
发酵
小曲清香型白酒
microbial
multi-grains
fermentation
Xiaoqu liquor faint scent
