CAJ | 학술논문

为了提高清香型白酒的品质,以清香型发酵酒醅为筛选源,高产酯酵母Picha anomala CICC 1790,采用变色圈平板初筛,发酵力复筛,并结合乙酸乙酯生成能力测定及风味代谢物质分析,筛选出两株适合清香型白酒酿造,高产乙酸乙酯和乙酸菌株Ac-47和Ac-19,经鉴定均为Picha anomala。
위료제고청향형백주적품질,이청향형발효주배위사선원,고산지효모Picha anomala CICC 1790,채용변색권평판초사,발효력복사,병결합을산을지생성능력측정급풍미대사물질분석,사선출량주괄합청향형백주양조,고산을산을지화을산균주Ac-47화Ac-19,경감정균위Picha anomala。
To improve the quality of the Fen-flavor Chinese spirits, taking and high ethyl acetate producing Pieba anomala CICC 1790 as the control, Fen-flavor Chinese spirits fermentation Zaopei （the fermenting material during the fermentation） as the screening-source, color-changing circle as the first screening method, fermentation activity as the second screening method, together with ethyl acetate producing ability and some other flavor producing ability, selected two high ethyl acetate yielding and high acetic acid yielding strains, which numbered as Ac-47 and Ac-19, both identified as Picha anomala.