论提高泸型酒质量的三大微生物技术

己酸菌、甲烷菌二元发酵,酯化酶生香,生香功能曲这3项微生物技术是提高泸型酒质量的有效技术。（1）己酸菌、甲烷菌二元发酵培泥技术即“人工老窑”微生物技术,这一技术的应用使泸型酒己酸乙酯含量 及优质品率有很大提高。（2）从泸型酒麦曲中筛选出酯化功能菌,加上霉菌和酵母的优良菌系,制成生香功能曲。使用该强化大曲不仅能提高出酒率,而且减少用曲量。（3）酯化生香酶工程技术模拟老窑发酵生酯,采用窖外酸、醇酯化生酯,酶在溶剂中直接反应,可提高酒质,创新白酒香型。（陶然）

Discussion on the Three Main Microbe Techniques for Improving the Quality of Luzhou-flavor Liquors

The binary fermentation of caproic acid-producing bacteria and methane bacteria,aroma production by esterification enzymes and aroma-producing functional starter were three main microbe techniques which could effectively improve the quality of Luzhou-flavor liquors:1.The technique of pit mud culture by binary fermentation of caproic acid-producing bacteria and methane bacteria also called"man-made aged pits"microbe technique,its application could increase ethyl caproate content in Luzhou-flavor liquors and the quality product rate greatly.2.Aroma-producing functional starter made by quality species of yeasts and mold and esterification func-tional bacteria selected from the starter of Luzhou-flavor liquors,its application could not only improve liquor yield but also reduce the use level of starter.3.Aroma production by esterification enzymes meant the imitation of fermentation and esterification in aged pits and the direct reaction of out-pit acids,esters through alcoholization and esterification,and enzymes in solvent ,the application of the technique could improve liquor quality and enrich liquor flavors.(Tran.by YUE Yang)