| 不同配方酒曲对清香型白酒风味影响的初探 |
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| 引用本文： | 叶凯,周金虎,李小强,方尚玲,陈茂彬. 不同配方酒曲对清香型白酒风味影响的初探[J]. 酿酒, 2019, 0(2): 73-75 |
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| 作者姓名： | 叶凯 周金虎 李小强 方尚玲 陈茂彬 |
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| 作者单位： | 湖北工业大学湖北省工业微生物重点实验室工业发酵湖北省协同创新中心发酵工程教育部重点实验室 |
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| 基金项目： | 国家重点研发计划重点专项(2016YFD0400500);湖北省科技支撑计划(2014BBB005) |
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| 摘 要： | 以高粱、稻谷壳为原料,分别用8种不同的配方酒曲装坛发酵,运用气相色谱法检测酒中成分及含量,比较不同配方的酒曲对酒质的影响。结果表明:实验组5中乙酸乙酯的含量最高,为18.295mg/100mL。同时,实验组1的醇类、醛酮类、吡嗪酚类物质含量上高于其它实验组。
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| 关 键 词： | 配方酒曲 酒质 乙酸乙酯 |
Preliminary Study on the Influence of Different Formulas on the Flavor of Qingxiang Liquor |
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| YE Kai,ZHOU Jinhu,LI Xiaoqiang,FANG Shanglin,CHEN Maobin. Preliminary Study on the Influence of Different Formulas on the Flavor of Qingxiang Liquor[J]. Liquor Making, 2019, 0(2): 73-75 |
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| Authors: | YE Kai ZHOU Jinhu LI Xiaoqiang FANG Shanglin CHEN Maobin |
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| Affiliation: | (Key Laboratory of Fermentation Engineering,Ministry of Education,Hubei Provincial Industrial Fermentation,Hubei Province Collaborative Innovation Center,Hubei Provincial Key Laboratory of Industrial Microbiology,Hubei University of Technology,Wuhan 430068,China) |
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| Abstract: | YE Kai;ZHOU Jinhu;LI Xiaoqiang;FANG Shanglin;CHEN Maobin(Key Laboratory of Fermentation Engineering,Ministry of Education,Hubei Provincial Industrial Fermentation,Hubei Province Collaborative Innovation Center,Hubei Provincial Key Laboratory of Industrial Microbiology,Hubei University of Technology,Wuhan 430068,China) |
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| Keywords: | Formula wine wine quality ethyl acetate |
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