摘要
通过在沈酒集团有限公司浓香生产车间的红/复糟中试验多菌种酒曲、糖化酶和干酵母时发现,相较于糖化酶和干酵母,采用多菌种酒曲时具有以下特点:(1)实验组窖池入窖后升温更为平缓,更加符合浓香型白酒入窖发酵的温度变化规律;(2)无论是红糟还是复糟,采用多菌种酒曲的淀粉利用率、出酒率更高,能够创造更高的经济效益;(3)对未加粮粉的红糟酒进行理化分析后发现,采用多菌种酒曲时所产的白酒酒质更好;(4)采用多菌种酒曲能够创造更好的社会效益。
In this study, Jiuqu produced by multiple bacterial strains, saccharifying enzymes, and dry yeast were used respectively in the production of Nongxiang Baijiu by distilled grains/distillers grains in workshops in Shenjiu Group. Compared with saccharifying enzymes and dry yeast, Jiuqu produced by multiple bacterial strains had the following features：（1） stable temperature rise after pit-entry, more in line with pit-entry fermentation temperature change rules of Nongxiang Baijiu;（2） higher starch utilization rate and liquor yield, thus producing more economic benefits;（3） better quality of liquor by distilled grains through physiochemical analysis;（4） better social benefits by the use of Jiuqu by multiple bacterial strains.
作者
杨磊
程铁辕
黄治国
YANG Lei;CHENG Tieyuan;HUANG Zhiguo(Shenjiu Group Co.Ltd.,Luzhou,Sichuan 646000;State Key Lab of Liquor Products Testing,Sichuan Entry-Exit Inspection and Quarantine Bureau,Yibin,Sichuan 644000;Provincial Key Lab of Liquor-making Biotechnology ＆ Application,Sichuan University of Science ＆ Engineering,Zigong,Sichuan 643000,China)
出处
《酿酒科技》
2018年第8期124-127,共4页
Liquor-Making Science & Technology
关键词
白酒
多菌种酒曲
红糟
复糟
Baijiu
Jiuqu by multiple bacterial strains
distilled grains
distillers grains
