摘要
为了进一步明确与丰富芝麻香的关键风味物质体系的形成机理,从芝麻香型酿造酒醅中筛选得到5株产香气物质较强的细菌,经鉴定为芽孢杆菌。并将5株菌进行扩大培养,强化到传统芝麻香型白酒酿造工艺中,进行调味酒生产。调味酒感官与色谱分析表明,通过功能细菌的强化,芝麻香型白酒原有的风格得到显著提高,芝麻香型白酒独特风味物质的形成机理得以体现。
In order to further clear and enrich the key compound of sesame flavor liquor system, this study selected 5 strains bacteria from the high-quality sesame flavor liquor production process, which was identified as Bacillus subtilis. The 5 strains were expanded in culture, to strengthen the traditional sesame flavor liquor production. Flavoring liquor sensory and chromatographic analysis shown that by strengthening function of bacteria, the style of sesame flavor liquor were significantly improved.
引文
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