| 浓香型白酒发酵过程中酒醅微生物区系及其生态因子演变研究 |
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| 引用本文： | 赵东,乔宗伟,彭志云. 浓香型白酒发酵过程中酒醅微生物区系及其生态因子演变研究[J]. 酿酒科技, 2007, 0(7): 37-39 |
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| 作者姓名： | 赵东 乔宗伟 彭志云 |
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| 作者单位： | 五粮液集团技术中心,四川,宜宾,644007 |
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| 摘 要： | 以五粮液技术中心试验窖池为研究对象，通过跟踪发酵过程取样，对酒醅中的微生物区系及其生态因子进行了研究，初步揭示了酒醅微生物区系与酒醅生态因子在演变过程中的相互关系，对浓香型白酒的发酵机理进行了初步阐述。
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| 关 键 词： | 微生物 浓香型白酒 酒醅 微生物区系 生态因子 |
| 文章编号： | 1001-9286（2007）07-0037-03 |
| 修稿时间： | 2007-03-13 |
Investigation on the Microflora in Fermented Grains & the Evolution of Its Ecological Factors during the Fermentation of Luzhou-flavor Liquor |
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| ZHAO Dong,QIAO Zong-wei,PENG Zhi-yun. Investigation on the Microflora in Fermented Grains & the Evolution of Its Ecological Factors during the Fermentation of Luzhou-flavor Liquor[J]. Liquor-making Science & Technology, 2007, 0(7): 37-39 |
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| Authors: | ZHAO Dong QIAO Zong-wei PENG Zhi-yun |
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| Affiliation: | Technical Center of Wuliangyc Group, Yibin, Sichuan 644007, China |
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| Abstract: | The experimental pits in technical center of Wuliangye Group were used as research subject, and the microflora in fermented grains and the evolution of its ecological factors were studied through tracing the sampling in fermentation process. The correlations between microflora in fermented grains and the evolution of ecological factors were revealed preliminarily and the fermentation mechanism of Luzhou-flavor liquor was elaborated. |
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| Keywords: | microbe Luzhou-flavor liquor fermented grains microflora ecological factors |
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