| 微生物转化丢糟再生产白酒的研究 |
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| 引用本文： | 赵东,彭志云,牛广杰,陈亮,杨蓉. 微生物转化丢糟再生产白酒的研究[J]. 酿酒, 2011, 38(1): 23-25 |
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| 作者姓名： | 赵东 彭志云 牛广杰 陈亮 杨蓉 |
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| 作者单位： | 五粮液股份公司国家级技术中心,四川,宜宾,644000 |
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| 摘 要： | 通过加入强化发酵菌株、糖化酶、大曲粉、复合酶对白酒丢糟进行强化发酵生产复糟酒。研究结果表明：强化发酵菌株、糖化酶、大曲、复合酶的加入量在6‰、60u/g、6‰、5‰,发酵时间在35d产酒最多且酒质最好。
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| 关 键 词： | 丢糟 强化发酵菌株 复糟酒 |
The Study on Microbial Transform Distiller's Grains Reproduction Liquor |
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| ZHAO Dong,PENG Zhi-yun,NIU Guang-jie,CHEN Liang,YANG Rong. The Study on Microbial Transform Distiller's Grains Reproduction Liquor[J]. Liquor Making, 2011, 38(1): 23-25 |
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| Authors: | ZHAO Dong PENG Zhi-yun NIU Guang-jie CHEN Liang YANG Rong |
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| Affiliation: | ZHAO Dong,PENG Zhi-yun,NIU Guang-jie,CHEN Liang,YANG Rong(National Technical Center of Wuliangye Stock Corporation,Yibin,Sichuan,644000,China) |
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| Abstract: | Distiller＇s grains liquor were reproduced by intensively refermented distiller＇s grains,adding enhanced fermentation strains,glucoamylase,Daqu powder,complex enzymes.The results show that：enhanced fermentation strains,glucoamylase,Daqu powder,complex enzymes were added in terms of 6‰、60u/g、6‰、5‰ and the fermentation time was up to 35d that most and best produced liquor. |
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| Keywords: | distiller's grains enhanced fermentation strain distiller's grains liquor |
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