CAJ | 학술논문

以筛选出的5株对宜宾多粮浓香型白酒独特风格（粮香、糟香、窖香）起主要作用的微生物作为目标菌株，研究其代谢风味物质，确定多菌种混合发酵培养模式。结果表明，发酵液超临界CO2萃取的最佳工艺为：萃取压力15MPa，萃取温度45℃，CO2流量为10L／h，分离压力为7MPa，分离温度为50℃，解析釜分离压力为4．5-6．0MPa，温度为55℃，萃取时间为4h。
이사선출적5주대의빈다량농향형백주독특풍격（량향、조향、교향）기주요작용적미생물작위목표균주，연구기대사풍미물질，학정다균충혼합발효배양모식。결과표명，발효액초림계CO2췌취적최가공예위：췌취압력15MPa，췌취온도45℃，CO2류량위10L／h，분리압력위7MPa，분리온도위50℃，해석부분리압력위4．5-6．0MPa，온도위55℃，췌취시간위4h。
5 microbial strains which played main roles in forming the special styles of multiple-grains Luzhou-flavor liquor （grains aroma, dis- tiller＇s grains aroma and pits aorma） were screened out as object strains to study their metabolites and to determine the mixed fermentation pattern of multiple microbial species. The optimum technical conditions of supercritical CO2 extraction were summed up as follows： the extraction pres- sure was 15 MPa, the extraction temperature was at 45 ℃, CO2 flow rate was 10 L/h, the separation pressure was 7 MPa, the separation tempera- ture was at 50℃, the resolve kettle separation pressure was 4.5-6.0 MPa and the temperature was at 55 ℃, and the extraction time was 4 h.