特香型大曲存储过程中霉菌、酵母菌、细菌数量变化规律的研究
특향형대곡존저과정중매균、효모균、세균수량변화규률적연구
  • 万方数据
    酿酒 양주
    LIQUOR MAKING
    2014年 1期 27-28 ,共2页

    严伟%刘建文%吴生文%朱力红

    엄위%류건문%오생문%주력홍

    特香型大曲%霉菌%酵母菌%细菌 特香型大麯%黴菌%酵母菌%細菌
    특향형대곡%매균%효모균%세균
    Site-flavour Daqu%mycete%yeast%bacterium
    以特香型大曲为研究对象，分析了大曲在储存过程中霉菌、酵母菌、细菌数量的变化规律。结果表明，特香型大曲在储存2~3个月左右时最适合白酒生产。同时，初步建立了特香型大曲霉菌、酵母、细菌数量的质量标准。
    이특향형대곡위연구대상，분석료대곡재저존과정중매균、효모균、세균수량적변화규률。결과표명，특향형대곡재저존2~3개월좌우시최괄합백주생산。동시，초보건립료특향형대곡매균、효모、세균수량적질량표준。
    Site-flavour Daqu as the research object,analyse the change rule of he quantity of mycete and yeast and bacterium in the storage process. The results show that,Site-flavour Daqu in storage of 2~3months is best for liquor production .To preliminary establish the quality standard of the quantity of mycete and yeast and bacterium at the same time.
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