CAJ | 학술논문

分析了芝麻香型白酒丢糟的成分，采用酒糟代替稻壳在酸性条件下制曲的方法进行了研究探索，研究发现随酒糟添加量的增加而培养料的pH下降，当添加量达到30％时，为pH5．1，与空白对照，细菌总数相当，酸性蛋白酶显著提高；成曲用于芝麻香型白酒酿造试验，原酒香味明显浓厚，焦糊香、芝麻香更加突出；三甲基吡嗪、四甲基吡嗪含量明显提高。
분석료지마향형백주주조적성분，채용주조대체도각재산성조건하제곡적방법진행료연구탐색，연구발현수주조첨가량적증가이배양료적pH하강，당첨가량체도30％시，위pH5．1，여공백대조，세균총수상당，산성단백매현저제고；성곡용우지마향형백주양조시험，원주향미명현농후，초호향、지마향경가돌출；삼갑기필진、사갑기필진함량명현제고。
Bacterial Fuqu starter of liquor was cultured in the alkaline condition, and with the use of rice husk in order to increase its permeability. Considering the acidic environment in which we brewed liquor, bacterial acid protease gave great contribution to flavor component of Zhima-flavor Chinese spirits, in addition, the strains of bterial Fuqu starter was also selected from the old pits, Daqu starter or some other acidic and weakly acidic conditions. Therefore, in this paper, we took the method into research ,which was used to make bacterial Fuqu starter with lees instead of rice hull in acidic conditions, so that, the bacterial could adapt to acidic brewing conditions, and lees residual fragrance ingredients may be also e fermenting and extracted.