| 衡水老白干酒醅发酵主要酶活与微生物变化 |
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| 引用本文： | 张煜行,黄建华,王明远,杜惠丽,赵长新.衡水老白干酒醅发酵主要酶活与微生物变化[J].酿酒科技,2007(3):32-34. |
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| 作者姓名： | 张煜行 黄建华 王明远 杜惠丽 赵长新 |
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| 作者单位： | 大连轻工业学院生物与食品工程学院,辽宁,大连,116034;河北衡水老白干酿酒集团,河北,衡水,053000;大连轻工业学院生物与食品工程学院,辽宁,大连,116034;河北衡水老白干酿酒集团,河北,衡水,053000 |
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| 摘 要： | 以4月份入池酒醅为例,监测衡水老白干酒老五甑工艺发酵过程中主要酶系、微生物的动态变化.初步弄清了老白干香型白酒酒醅发酵过程中主要微生物和酶活力的变化趋势.这将为发酵过程的人工模拟及老白干香型白酒资源库的建立提供可靠的理论依据.
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| 关 键 词： | 微生物 老白干香型 发酵 酒醅 酶 |
| 文章编号： | 1001-9286(2007)03-0032-03 |
| 修稿时间： | 2006-12-31 |
Changes of Enzyme and Biology in the Fermented Grains for Hengshui Laobaigan-flavor Liquor |
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| ZHANG Yu-hang,HUANG Jian-hua,WANG Ming-yuan,DU Hui-li,ZHAO Chang-xin.Changes of Enzyme and Biology in the Fermented Grains for Hengshui Laobaigan-flavor Liquor[J].Liquor-making Science & Technology,2007(3):32-34. |
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| Authors: | ZHANG Yu-hang HUANG Jian-hua WANG Ming-yuan DU Hui-li ZHAO Chang-xin |
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| Abstract: | The changes of enzyme and microbe in the fermented grains were detected continually and analysed dynamically during multiple feeding solid fermentation technology of Laobaigan Liquor in April. The change trend of enzyme and microbe in the fermented grains during the fermentation was made clear. It could offer the artificial simulation of the microbial ecosystems in the fermentation pits and construct the resource database of the Laobaigan-flavor Liquor. |
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| Keywords: | microbe Laobaigan-flavour fermentation fermented gains enzyme |
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