| 产酯酵母在黄酒生产中的应用及增香降度研究 |
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| 引用本文： | 张彭湃,杨生玉. 产酯酵母在黄酒生产中的应用及增香降度研究[J]. 食品科技, 2005, 0(7): 66-68 |
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| 作者姓名： | 张彭湃 杨生玉 |
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| 作者单位： | 河南大学生命科学学院,开封,475001 |
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| 基金项目： | 河南省科技攻关项目(0324230025) |
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| 摘 要： | 探索一种新型黄酒的发酵方法,将产酯酵母与普通黄酒酵母共同发酵,得到一种新型黄酒,其香味较普通黄酒增加、酒精度降低,并对其香气成分进行分析。
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| 关 键 词： | 黄酒 产酯酵母 复合发酵 气质联用 |
| 文章编号： | 1005-9989(2005)07-0066-03 |
| 修稿时间： | 2005-02-03 |
Study on Chinese rice wine fermentation using ester-producing yeast to increase flavors and decrease concentration |
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| ZHANG Peng-pai,YANG Sheng-yu. Study on Chinese rice wine fermentation using ester-producing yeast to increase flavors and decrease concentration[J]. Food Science and Technology, 2005, 0(7): 66-68 |
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| Authors: | ZHANG Peng-pai YANG Sheng-yu |
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| Abstract: | In this paper, we deplored a new technological processing of rice-wine fermentation, we used ester-producing yeast to ferment with Chinese rice wine yeast, and we get a new type of liquor. Its flavors increased and its concentration decreased comparing to the common Chinese rice wine. We also analyzed its aroma components by GC/MS. |
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| Keywords: | Chinese rice wine ester-producing yeast mixed fermentation GC/MS |
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