| 特色生态技术生产浓香型白酒工艺的研究(三) 生态发酵池中香醅优势菌体(万年醅)富集工艺的研究 |
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| 引用本文： | 朱弟雄,涂向勇.特色生态技术生产浓香型白酒工艺的研究(三) 生态发酵池中香醅优势菌体(万年醅)富集工艺的研究[J].酿酒,2012,39(3):50-52. |
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| 作者姓名： | 朱弟雄 涂向勇 |
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| 作者单位： | 湖北黄山头酒业有限公司,湖北公安,434305 |
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| 摘 要： | 生态窖池中香醅优势菌体(万年醅)双轮底工艺具有保持种醅的连续性,保持酒产品风味的一致性及稳定性。所采用窖底留存双轮底中原生态有益微生物群体的富集,扩大培养方式进行创新,真正达到"千年的窖池,万年的糟"。
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| 关 键 词： | 扩培双轮底 香醅微生物 循环富集 |
Ecological Advantages of Bacterial Fermentation in the Pool Incense Grains（Grains Years） Enrichment Technology Research |
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| ZHU Di-xiong,TU Xiang-yong.Ecological Advantages of Bacterial Fermentation in the Pool Incense Grains（Grains Years） Enrichment Technology Research[J].Liquor Making,2012,39(3):50-52. |
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| Authors: | ZHU Di-xiong TU Xiang-yong |
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| Affiliation: | (Wine Co.,Ltd.Hubei,Hubei Public Security Huangshan,Gongan 434305,Hubei,China) |
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| Abstract: | Ecological advantages of pit cell pool Hong grains（Grains years） process has to keep two-wheeled kind of grains at the end of the continuity,keeping the flavor of the wine product consistency and stability.The use of two-wheeled pit bottom end of the Central Plains ecological retained beneficial microbial community enrichment,expanding culture approach to innovation,really,thousands of pits,the bad years. |
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| Keywords: | expanded training wheel at the end of incense grains enriched microbial loop |
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