| 酿酒糖化发酵剂的筛选试验 |
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| 引用本文： | 赵文红,李明南,张洪全.酿酒糖化发酵剂的筛选试验[J].中国酿造,2003(4):12-14. |
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| 作者姓名： | 赵文红 李明南 张洪全 |
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| 作者单位： | 仲恺农业技术学院食品科学系,广州,510225 |
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| 摘 要： | 该试验从普通酿酒曲药中通过菌种性能测试筛选出优良菌种Z1、Ll，糖化发酵剂Z1L1。结果表明菌种Z1糖化力比原种(酒药)提高36．8％，Ll发酵力比原种提高12．6％，而Z1L1出酒率则比原种提高47．9％，且在酒质方面也有许多提高，品评分别为85分和70分。
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| 关 键 词： | 酿酒 糖化发酵剂 筛选 |
| 文章编号： | 0254-5071(2003)04-0012-03 |
| 修稿时间： | 2003年1月3日 |
Screening of the Saccharifying and Fermenting Starter of Liquor-making |
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| ZHAO Wen-hong,LI Ming-nan,ZHANG Hong-quan.Screening of the Saccharifying and Fermenting Starter of Liquor-making[J].China Brewing,2003(4):12-14. |
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| Authors: | ZHAO Wen-hong LI Ming-nan ZHANG Hong-quan |
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| Abstract: | The strains Z1, L1 and the saccharifying and fermenting starter Z1L1 were screened from the common liquor-making koji based on the properties of strain. The result showed: the saccharification ability of the strain Z1 was increased 36.8% than the original strain Z; the fermentation ability of the strain L1was increased 12.6% than the original strain L. The yield of liquor increased by 47.9%, and the quality of liquor was also improved. The mark was increased from 70 to 85 in sensory evaluation. |
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| Keywords: | Liquor-making Saccharifying and fermenting starter Screening |
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