| 十里香发酵酒醅中风味物质、酶活力和微生物的关系探讨 |
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| 引用本文： | 崔海灏,崔靖靖.十里香发酵酒醅中风味物质、酶活力和微生物的关系探讨[J].酿酒,2013(6):74-76. |
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| 作者姓名： | 崔海灏 崔靖靖 |
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| 作者单位： | 河北三井酒业股份有限公司,河北泊头062150 |
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| 摘 要： | 对十里香酒醅发酵过程中不同阶段的微生物、风味物质以及酶活力进行了研究，利用气相色谱（GC）分析方法，跟踪测定酒醅中风味物质的变化。结果表明：酒醅中微生物的生长繁殖直接影响着风味物质及酶活力的变化。
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| 关 键 词： | 十里香酒醅 微生物 风味物质 酶活力 |
Exploration of the Relationship Between Flavor substances,Enzyme activity and Microbes in the fermented grains for Shilixiang |
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| CUI Hai-hao,CUI Jing-jing.Exploration of the Relationship Between Flavor substances,Enzyme activity and Microbes in the fermented grains for Shilixiang[J].Liquor Making,2013(6):74-76. |
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| Authors: | CUI Hai-hao CUI Jing-jing |
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| Affiliation: | (Sanjing Liquor Industry Co.Ltd., Botou, Hebei 062150, China) |
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| Abstract: | In this essay,microbes ,Flavor substances and enzyme activity for Shilixiang fermented grains in different stages of the fermentation process was studied,using GC analysis method to track changes in the determination of flavor substance in the fermented grains.The results show that：The growth of microbes in fermented grains directly affects the changes of the flavor substances and enzyme activity. |
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| Keywords: | fermented grains for Shilixiang microbes flavor substance enzyme activity |
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