共查询到19条相似文献,搜索用时 171 毫秒
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应用微生物技术提高浓香型白酒质量,在仰韶酒厂得到了有效应用。己酸菌、甲烷菌二元发酵培泥人工窖,酯化功能菌生香制曲,M2酯化酶发酵生香三大微生物技术使仰韶酒优质品率得到了突破性提高,优质品率达50%以上,通过改窖、建窖,使仰韶酒有了快速发展空间,达到了质量、效益双丰收。税利曾列全国前10名。 相似文献
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仰韶文化想必大家并不陌生,河南仰韶酒业有限公司便位于举世闻名的仰韶文化发源地——历史名城渑池。仰韶酒是仰韶酒文化的继承和发展,一直以来,仰韶酒通过古代白酒酿造技术的精工提炼和现代生物工程技术的发展运用精心酿制,以其高雅品质,醇和回甜的独特口感深受消费者的青睐。2012年,公司全面实行了产品精实战略,全新打造战略产品。一款别样的面向大众的新品——仰韶窖香——将以其独特的格调展现在消费者面前。 相似文献
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2005年度.仰韶酒成为河南白酒市场的一个亮点,引起了广大经销商和消费者的关注。新年伊始,很多经销商更加关心仰韶在新的一年的发展动向。为此笔者专程拜访了河南仰韶酒业有限公司董事长侯建光,探寻2006年仰韶酒的新思路、新策略。 相似文献
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7月28日,仰韶彩陶坊阿米巴伙伴战略招商洽谈会在河南渑池县召开,1000名客商火爆签约仰韶彩陶坊酒阿米巴伙伴。至此,仰韶彩陶坊酒顺利完成了品牌市场精准定位、营销渠道细分后的河南市场无缝隙覆盖,消费者可以随时随地在各县品尝到最美的仰韶美酒。 相似文献
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利用窖泥甲烷菌与己酸菌二元发酵技术提高泸型曲酒质量的研究 总被引:3,自引:0,他引:3
泸型曲酒生产中的一个大问题是其优质品在总出酒率中所占比例不高。而解决些问题的关键是提高酒中己酸乙酯的含量。本试验采用己酸菌与甲烷菌共栖生长,同时发酵的技术,对提高酒体中己酸乙酯含量效果很好。若以酒体中己酸乙酯含量180mg/100ml计,其优质品率可达到总出酒量的80.9%。 相似文献
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《酿酒科技》2016,(11)
采用液液萃取和气相色谱-质谱联用(GC-MS)技术,测定了浓香型白酒老仰韶与清香型白酒宝丰酒的香气成分,对2种酒样中各呈香物质的种类和数量进行统计对比。结果表明,在宝丰酒和老仰韶中,分别鉴定出26种和39种香气成分,其含量分别占香气总量的96.35%和96.83%。宝丰酒中酯类、醇类和酸类物质的种类明显少于老仰韶酒的种类,老仰韶酒中含有酯类13种,醇类10种,酸类10种,其他类7种,含量分别占其香气总量的78.25%、19.78%、1.69%和0.27%;宝丰酒中含有酯类10种,醇类8种,酸类3种,其他类5种,含量分别占其香气总量的43.48%、39.60%、16.05%和0.89%。作为2种不同香型的白酒,两者在香气成分的种类及含量上均有较大的差别。 相似文献
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Mario E Arena María S Lisi María R Alberto 《Journal of the science of food and agriculture》2013,93(1):142-148
BACKGROUND: Lactobacillus hilgardii, a wine lactic acid bacterium, is able to use arginine, through the arginine deiminase pathway with the formation of citrulline, a precursor of the carcinogen ethyl carbamate. The influence of different Argentine wine varieties (Merlot, Cabernet Sauvignon and Malbec), on bacterial growth and arginine metabolism was examined. Furthermore, the effect of different components normally present in wines on the enzyme activities of the arginine deiminase system was determined. RESULTS: Malbec wine under all conditions assayed (33, 50 and 100% supplemented wine:basal media) showed higher arginine consumption and citrulline production than the other wines, as well as the highest bacterial growth and survival of Lactobacillus hilgardii X1B. Glucose and L ‐malic inhibited both arginine deiminase enzymes while fructose and citric acid only inhibited arginine deiminase. The red wines assayed in this study had different composition, and this is an explanation for the different behavior of the bacterium. CONCLUSION: The highest citrulline production in Malbec wine could be correlated with its lower concentrations of glucose, fructose, citric and phenolic acid than the other wines. Therefore, a wine with lower concentration of these sugars and acids could be dangerous due to the formation of ethyl carbamate precursors. Copyright © 2012 Society of Chemical Industry 相似文献
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AADY,生香ADY和液体糖化酶在青稞酒中的应用 总被引:1,自引:1,他引:0
通过应用AADY、生香ADY和液体糖化酶 ,减少了用曲量 ,提高了出酒率8%左右 ,青稞酒中的总酯含量提高15.6% ,乙酸乙酯含量提高35.4% ,改善了酒质 相似文献
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Hua‐Wei Yuan Li Tan Song Luo Hao Chen Xin Yi Zhao‐Yong Sun Wen‐Xue Zhang Yue‐Qin Tang Kenji Kida 《Journal of the Institute of Brewing》2015,121(3):432-439
To increase the popularity of rice shochu, a process was developed to produce ethyl caproate‐ and ethyl lactate‐rich rice shochu. On a laboratory‐scale, there was a shochu production trial with Saccharomyces cerevisiae Y‐E. Caproic acid added in the second‐stage fermentation was esterified to ethyl caproate. Both ethyl caproate and ethyl lactate were produced by adding a caproic acid‐producing bacterial (CAPB) consortium and lactic acid bacterium (LAB) to the shochu production process. Yellow koji was more appropriate for producing a flavour‐rich shochu with the addition of a CAPB consortium and LAB than white koji. Optimal addition time for the CAPB consortium and LAB was on the first day of the second‐stage fermentation, judging from concentrations of ethyl caproate and ethyl lactate produced. Additional dosages of CAPB consortium and LAB positively affected the formation of ethyl caproate and ethyl lactate, respectively. Shochu production with the addition of 2% and 4% CAPB consortium led to ethyl caproate concentrations of 27.3 mg/L and 47.9 mg/L in genshu, respectively, and the shochu achieved the best sensory test score from the Japanese shochu brewery panellists. Copyright © 2015 The Institute of Brewing & Distilling 相似文献
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江城酒属清香略带酱香型白酒,以高粱糠(高粱)、稻壳、麸皮为主要原料,采用“清蒸、清烧”工艺,入窖淀粉稍高,酒醅水分较低,采取“回酒、回醅”发酵,发酵期不少于30d,水泥发酵窖。江城酒的总酯含量比较高,主要成分是乙酸乙酯和乳酸乙酯,含有微量的己酸乙酯等浓香成分,也含有糠醛等酱香成分。(丹妮) 相似文献
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以普通瓶盖作对照,研究装瓶后酒体中的溶解氧和吸氧瓶盖在货架期内对枝江大曲酒的总酸、总酯、己酸乙酯的影响。结果表明,与普通啤酒瓶盖相比,装瓶17个月后,吸氧瓶盖能使酒体中溶解氧的含量减少23.29%;阻止酒体中总酸含量上升达7.2%;抑制酒体中的总酯及己酸乙酯含量下降分别达11.76%和9。28%。 相似文献
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红曲霉胞外脂酶具有较强催化己酸乙酯合成的能力,为了更进一步探讨多维发酵的有效途径,重庆诗仙太白酒业在普通窖、双轮窖、半年窖发酵粮糟中加入酯化红曲,进行生产应用试验研究。结果表明,酯化红曲的应用使基酒中己酸乙酯的含量提高0.35~0.58 g/L,综合优级品率提高21%~25%,提高优质酒率效果明显,其经济效益显著。 相似文献