酯化红曲和复合己酸菌的应用研究

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英文篇名：Application Study of Esterified Red Koji and Compound Caproic Bacteria 作者：屈光伟 ; 殷成浩 ; 赵二欢 ; 姚继承 英文作者：QU Guangwei;YIN Chenghao;ZHAO Erhuan;YAO Jicheng;Wuhan Jiacheng Biotechnology Co.,Ltd; 关键词：复合己酸菌 ; 酯化红曲 ; 浓香型白酒 ; 生态老窖泥 ; 增己降乳 英文关键词：Compound caproic acid bacteria;;Esterified red koji;;Luzhou flavor liquor;;ecological pit mud;;Increase caproic ethylhex anoate and reduce ethyl lactate 中文刊名：NJZZ 英文刊名：Liquor Making 机构：武汉佳成生物制品有限公司; 出版日期：2018-07-20 出版单位：酿酒 年：2018 期：v.45;No.245 语种：中文; 页：NJZZ201804022 页数：4 CN：04 ISSN：23-1256/TS 分类号：67-70

摘要

窖泥中以己酸菌为主的酿酒微生物的种类和数量决定着窖泥的质量,并影响酒体风格,大曲强化多菌种、多酶系,可使酒产生更多风味物质,改善口感,复合己酸菌和酯化红曲应用于生态老窖泥的培养、双轮底发酵、生物酯化液发酵和强化大曲制作的应用实践,对提高浓香型白酒的质量起到非常明显的作用。系统总结了复合己酸菌和酯化红曲的性能研究、实际应用及对酒质改善效果。
        The species and quantity of caproic acid bacteria based on liquor-making microbe in the pit mud determine the quality of the pit mud, and influence the style of the wine body. The Daqu intensification of the multi strain and multi enzyme system can produce more flavor substances in the wine, and improve the taste. The cultivation of ecological old pit mud and the application of Daqu intensive fermentation with compound caproic acid bacteria and esterified red koji, plays a significant role in improving the quality of Luzhou flavor liquor.Systematic exposition the performance research, practical application and improvement effect on liquor quality of compound caproic acid bacteria and esterified red koji.

引文

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