| 浓香型大曲酒生产工艺新举措 |
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| 引用本文： | 李贵海. 浓香型大曲酒生产工艺新举措[J]. 酿酒, 2009, 36(1): 39-40 |
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| 作者姓名： | 李贵海 |
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| 作者单位： | 北京顺鑫农业股份有限公司牛栏山酒厂,北京,101301 |
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| 摘 要： | 初步探讨浓香型大曲酒主要成份合成规律，通过微生物技术强化大曲酒功能菌，提高出酒率，改善酒的品质。
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| 关 键 词： | 己酸菌 酯化酵母 酯化细菌 根霉 产酒酵母 酯化液 |
New Measure in the Production Technology of Luzhou-flavor Liquor |
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| LI Gui-hai. New Measure in the Production Technology of Luzhou-flavor Liquor[J]. Liquor Making, 2009, 36(1): 39-40 |
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| Authors: | LI Gui-hai |
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| Affiliation: | LI Gui-hai (Niulanshan Distillery; Beijing Shunxin Jiaye Co.Ltd. Beijing 101301,China) |
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| Abstract: | Primary study on the principle of major component synthesis in the production of Luzhou flavor style liquor is carried out. The production and quality of the liquor may be improved through the strengthening of the functional microorganisms. |
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| Keywords: | caproic acid bacteria esterifying yeast esterifying bacteria rhizopus sp liquor-making yeast esterifying liquid |
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