CAJ | 학술논문

以重庆市江津酒厂生产窖池中不同发酵时间的酒醅为研究对象,对小曲清香型白酒发酵过程中微生物进行分离鉴定及计数,研究微生物在发酵过程中的动态变化。根据实验结果,讨论了部分微生物对白酒香味形成的不同作用。
이중경시강진주엄생산교지중불동발효시간적주배위연구대상,대소곡청향형백주발효과정중미생물진행분리감정급계수,연구미생물재발효과정중적동태변화。근거실험결과,토론료부분미생물대백주향미형성적불동작용。
Brewing liquor is the process of microbial biochemical metabolism.it is the synergy result of a variety of microorganisms.Different microbe participates in the fermentation process and produced different tastes,styles,types and quality wine.Therefore,to find out the substance in fermentation process of multi-grain Xiaoqu liquor,the microorganism kinds and dynamic changes of cellar of Chongqing Jiangjin brewery were studied.The microorganisms of multi-grain Xiaoqu liquor fermentation cellar were separated,identified and counted in fermentation process.