摘要
利用实验室筛选的菌株Y1和M4代替药白曲酿造福建红曲酒,通过均匀试验U12(123)得到优化配方,然后利用优化配方进行发酵试验,证明得到的黄酒符合干型黄酒的要求,且对酒的主要香气成分进行了测定。
The Fujian rice wine was fermented by the complex strains(Y1 and M4) alternative to the white koji.According to the U12(123) uniform design,the optimal formula was as obtained.The trail of fermentation using the optimal formula accorded with the standard of dry rice wine.The main flavor compounds of this wine were also studied.
出处
《科技资讯》
2013年第5期122-125,共4页
Science & Technology Information
关键词
干型酒
工艺优化
药白曲
复合菌
均匀试验
Dry rice wine
Technical optimization
White koji
Complex strains
