| 仰韶酒微量组分的分析研究 |
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| 引用本文： | 孙玉法,杜明松.仰韶酒微量组分的分析研究[J].酿酒科技,1999(5):71-73. |
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| 作者姓名： | 孙玉法 杜明松 |
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| 作者单位： | 河南仰韶酒厂 |
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| 摘 要： | 甲烷菌、己酸菌二元复合菌发酵培养人工老窖技术提高了仰韶酒己酸乙酯的含量，丙酸菌的作用抑制了乳酸乙酯的生成，利用先进的毛细管气相色谱分析技术对仰韶酒微量组分进行深入分析
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| 关 键 词： | 甲烷菌 己酸菌 丙酸菌 毛细柱 气相色谱 |
Research and Analysis on the Trace Flavour Components in Yangshao Liquor |
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| SUN Yu-fa,DU Ming-song and ZHANG Jun-feng.Research and Analysis on the Trace Flavour Components in Yangshao Liquor[J].Liquor-making Science & Technology,1999(5):71-73. |
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| Authors: | SUN Yu-fa DU Ming-song and ZHANG Jun-feng |
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| Abstract: | The content of ethyl caproate in Yangshao Liquor was successfully increased by the technology of man-made old fermentation pit mud cultured with methane-producing bacterium and caproic acid producing bacterium.And the production of ethyl lactate was inhibited by the function of propion-bacterium.The trace components in Yangshao Liquor were analyzed with capillary column Gas chromatograph. |
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| Keywords: | methane-producing bacterium caproic acid producing bacterium propion-bacterium capillary column Gas chromatograph |
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