摘要
采用自然发酵、喷洒强化大曲菌种、接入曲母三种不同的大曲微生物接种方式,跟踪检测传统凤香型西凤酒大曲培养过程和出房大曲的微生物、感官、理化及生化指标,分析接种方式对西凤大曲质量的影响,结果表明:不同接种方式对西凤酒大曲培曲过程及成曲质量具有一定的影响。强化大曲的各项指标均较优,特别是发酵力和酯化力较高;曲母曲发酵迅速,糖化力较高;自然曲发酵较慢、液化力较高,喷洒强化大曲菌种方式有助于提高西凤酒大曲的性能。
Three different Daqu microbial inoculation methods,such as natural fermentation,spray-enhanced Daqu strains,and connecting with Qumu,track and detect the microbial,sensory,physical and chemical and biochemical indicators of traditional Fengxiang-type Xifeng Daqu cultivation process and Daqu out of the room,and analyze the inoculation method The effect on the quality of Xifeng Daqu.The results show that different inoculation methods have a certain influence on the process and quality of Xifeng Daqu.All the indicators of enhanced Daqu are better,especially the fermentability and esterification power are higher;the fermentation of Qumu Daqu is rapid and the saccharification power is higher;the fermentation of natural Daqu is slower and the liquefaction power is higher.Spray-enhanced Daqu helps to improve the performance of Xifeng Daqu.
作者
孟勤燕
陈雪
齐欢
黄婷
闫宗科
MENG Qinyan;CHEN Xue;QI Huan;HUANG Ting;YAN Zongke(Shanxi xifeng liquor Co.,Ltd.,Fengxiang 721406,Shanxi,China)
出处
《酿酒》
CAS
2021年第2期84-89,共6页
Liquor Making
关键词
西凤酒大曲
接种方式
培养工艺
理化性能
Xifeng Daqu
inoculation method
culture technology
physicochemical index
