酿酒
釀酒
양주
LIQUOR MAKING
2013年
5期
33-39,40
,共8页
周新虎%陈翔%李浩%甘广东%张龙云%姜雷
週新虎%陳翔%李浩%甘廣東%張龍雲%薑雷
주신호%진상%리호%감엄동%장룡운%강뢰
功能微生物%强化大曲%芽孢杆菌%调味酒%有机酸
功能微生物%彊化大麯%芽孢桿菌%調味酒%有機痠
공능미생물%강화대곡%아포간균%조미주%유궤산
Functional microorganisms%Fortified Daqu%Bacillus%Flavoring liquor%Organic acids
将传统酿酒工艺和现代生物工程技术相结合，筛选和选育酿酒有益功能微生物，通过强化大曲、人工老窖、功能性菌液、多微功能曲等方式应用到酿酒生产中，可有效提高白酒的品质。
將傳統釀酒工藝和現代生物工程技術相結閤，篩選和選育釀酒有益功能微生物，通過彊化大麯、人工老窖、功能性菌液、多微功能麯等方式應用到釀酒生產中，可有效提高白酒的品質。
장전통양주공예화현대생물공정기술상결합，사선화선육양주유익공능미생물，통과강화대곡、인공로교、공능성균액、다미공능곡등방식응용도양주생산중，가유효제고백주적품질。
The Modern biotechnology and traditional brewing technology were combined in this research. Many microorganisms which were beneficial to the production of liquor were screened and breeded. And it was used to the production of liquor by Fortified Daqu, Artificial old cellar, Functional broth and Multiple-microbes functional bran starter. The quality of Liquor was effectively improved.
