摘要
以丰谷低醉白酒风味大曲为研究对象,通过采用不同发酵环境微生物调控方式,研究大曲发酵过程中微生物、理化指标、感官质量等变化情况。结果表明:采用'发酵室墙面草帘悬挂+发酵室草帘吊顶+曲坯草帘覆盖'方法调控发酵环境的微生物,并通过一定时间驯化,可有效提高低醉白酒风味大曲的发酵力、微生物数量及感官质量,优化和丰富环境微生物的种类。
Forgood low drunken degree Daqu were used as the research objects,their microbial groups,physiochemical indexes and sensory qualities were analyzed and compared through the different environmental regulatory methods during the fermentation process.The results proved that the regulated microorganisms in fermentation environment,especially been acclimated,could effectively improve the quantity of low drunken degree Daqu in four aspects:fermenting power,microbial number,sensory quality,and microbiological species,by the regulatory methods of fermentation room environment as follows:hanged straws-curtain on the walls,suspended celling using straws-curtain and covered Daqu with straws-curtain.
作者
卢中明
谢菲
郑敏
杜礼泉
胡立志
刘强
张媛
古丹
LU Zhongming;XIE Fei;ZHENG Min;DU Liquan;HU Lizhi;LIU Qiang;ZHANG Yuan;GU Dan(Forgood Distillery Co.Ltd.,Mianyang,Sichuan 621000,China)
出处
《酿酒》
CAS
2019年第4期10-15,共6页
Liquor Making
关键词
大曲
微生物
低醉
环境
调控
Daqu
microorganism
low degree of drunkenness
environment
regulation
