十里香发酵酒醅中风味物质、酶活力和微生物的关系探讨
십리향발효주배중풍미물질、매활력화미생물적관계탐토
Exploration of the Relationship Between Flavor substances,Enzyme activity and Microbes in the fermented grains for Shilixiang
  • 万方数据
    酿酒 양주
    LIQUOR MAKING
    2013年 6期 74-76 ,共3页

    崔海灏%崔靖靖

    최해호%최정정

    十里香酒醅%微生物%风味物质%酶活力 十裏香酒醅%微生物%風味物質%酶活力
    십리향주배%미생물%풍미물질%매활력
    fermented grains for Shilixiang%microbes%flavor substance%enzyme activity
    对十里香酒醅发酵过程中不同阶段的微生物、风味物质以及酶活力进行了研究，利用气相色谱（GC）分析方法，跟踪测定酒醅中风味物质的变化。结果表明：酒醅中微生物的生长繁殖直接影响着风味物质及酶活力的变化。
    대십리향주배발효과정중불동계단적미생물、풍미물질이급매활력진행료연구，이용기상색보（GC）분석방법，근종측정주배중풍미물질적변화。결과표명：주배중미생물적생장번식직접영향착풍미물질급매활력적변화。
    In this essay,microbes ,Flavor substances and enzyme activity for Shilixiang fermented grains in different stages of the fermentation process was studied,using GC analysis method to track changes in the determination of flavor substance in the fermented grains.The results show that:The growth of microbes in fermented grains directly affects the changes of the flavor substances and enzyme activity.
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