酿酒
釀酒
양주
LIQUOR MAKING
2012年
1期
36-39
,共4页
文万彬%李晓英%刘世鑫%吴林蔚%徐茂林%杨涛%彭佑信%庄名扬
文萬彬%李曉英%劉世鑫%吳林蔚%徐茂林%楊濤%彭祐信%莊名颺
문만빈%리효영%류세흠%오림위%서무림%양도%팽우신%장명양
糟坊头酒坊古窖池%微生物区系%酿酒微生物
糟坊頭酒坊古窖池%微生物區繫%釀酒微生物
조방두주방고교지%미생물구계%양주미생물
Zaofangtougujiaochi%Microflora%Brewage microorganisms
为了解明代白酒酿造的微生物及工艺特性,对明代白酒酿造作坊遗址糟坊头酒坊古窖池的微生物区系进行了系统的研究,结果表明,遗址中微生物种类和数量均较丰富,有多株菌在在现代白酒生产的物料中均有发现,且这些菌株具有与酿酒相关的生化性能,属于酿酒微生物。
為瞭解明代白酒釀造的微生物及工藝特性,對明代白酒釀造作坊遺阯糟坊頭酒坊古窖池的微生物區繫進行瞭繫統的研究,結果錶明,遺阯中微生物種類和數量均較豐富,有多株菌在在現代白酒生產的物料中均有髮現,且這些菌株具有與釀酒相關的生化性能,屬于釀酒微生物。
위료해명대백주양조적미생물급공예특성,대명대백주양조작방유지조방두주방고교지적미생물구계진행료계통적연구,결과표명,유지중미생물충류화수량균교봉부,유다주균재재현대백주생산적물료중균유발현,차저사균주구유여양주상관적생화성능,속우양주미생물。
The purpose of this article is to study the microorganism and process characteristics of the Ming Dynasty China Spirits brewage. Through the systematic study of the Ming Dynasty China Spirits brewage workhouse＇s Microflora, the results show that there are kinds of the microorganism and the quantity of them is great in this site. Some of them are still present in the current Spirits brewage process, they have the biochemical properties with hrewage which belong to brewage microorganisms.
