| 浓香型白酒与乳酸菌、乳酸、乳酸乙酯 |
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| 引用本文： | 李维青. 浓香型白酒与乳酸菌、乳酸、乳酸乙酯[J]. 酿酒, 2010, 37(3): 90-93 |
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| 作者姓名： | 李维青 |
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| 作者单位： | 甘肃省武威市北关东路1号,甘肃,武威,733000 |
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| 摘 要： | 介绍了浓香型白酒生产中乳酸菌的来源、乳酸菌和乳酸降解菌在白酒发酵中的作用及乳酸、乳酸乙酯在白酒中的功能。并建议通过浓香型白酒生产过程中乳酸菌、乳酸、乳酸乙酯的变化等情况来调整生产工艺。
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| 关 键 词： | 浓香型白酒 乳酸菌 乳酸 乳酸乙酯 |
Relationship Between Luzhou Flavor Liquor, Lactic Acid Bacteria, Lactic Acid and Ethyl Lactate |
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| LI Wei-qing. Relationship Between Luzhou Flavor Liquor, Lactic Acid Bacteria, Lactic Acid and Ethyl Lactate[J]. Liquor Making, 2010, 37(3): 90-93 |
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| Authors: | LI Wei-qing |
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| Affiliation: | LI Wei-qing(No 1 Guandong Road,Wuwei City,Gansu Province,Wuwei 733000,Gansu,China) |
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| Abstract: | The origin of lactic acid bacteria in Luzhou flavor liquor making,roles of lactic acid bacteria and lactic acid degrading bacteria,as well as the functions of lactic acid and ethyl lactate were introduced.It suggested that the process should be adjusted according to the condition of lactic acid bacteria,lactic acid and ethyl lactate during the process of Luzhou flavor liquor making. |
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| Keywords: | Luzhou flavor liquor lactic acid bacteria lactic acid ethyl lactate |
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