首页 | 本学科首页   官方微博 | 高级检索  
     

红曲霉对特香型白酒风味风格物质影响
引用本文:余伟民,曾志,吴生文,章肇敏.红曲霉对特香型白酒风味风格物质影响[J].中国酿造,2012,31(3):87-91.
作者姓名:余伟民  曾志  吴生文  章肇敏
作者单位:四特酒有限责任公司,江西樟树,331200
基金项目:江西省科技支撑计划项目
摘    要:在特香型白酒生产中,入池发酵的酒醅添加一定比例的红曲霉,总酯总酸含量最高可分别增长52.81%和39.4%;醇类的含量会适当增加;降低醛类的含量;经品评不会改变特香型酒的风味风格,可使酒体丰满,香气协调。

关 键 词:红曲霉  特香型白酒  风味  风格

Influence of Monascus on the style and flavor components of special-flavor liquor
YU Weimin , ZENG Zhi , WU Shengwern , ZHANG Zhaomin.Influence of Monascus on the style and flavor components of special-flavor liquor[J].China Brewing,2012,31(3):87-91.
Authors:YU Weimin  ZENG Zhi  WU Shengwern  ZHANG Zhaomin
Affiliation:(Saint Liquor Co.,Ltd.,Zhangshu 331200,China)
Abstract:In the production of special-flavor liquor,a certain percentage of Monascus was added into fermentation pit in the distiller grains.The results showed that,when Monascus was applied,the maximum total ester content and total acid content increased by 52.81% and 39.4%,respectively,and alcohol content increased appropriately,while aldehydes content reduced.The special-flavor liquor style would not change,and it could be more perfect and harmonious.
Keywords:Monascus  special-flavor liquor  style  flavor
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号