CAJ | 학술논문

分别以高粱、玉米和大米为发酵底物，以白曲和生香酵母麸曲为发酵曲料，分别在35℃、40℃和45℃下培养48h，然后过滤发酵液，加入80mL食用酒精蒸馏，得蒸馏液150mL。采用直接进样法，通过气相色谱仪，定性定量分析蒸馏液中的香味成分。结果表明，温度的升高不利于生香酵母代谢产物种类及含量的累积。
분별이고량、옥미화대미위발효저물，이백곡화생향효모부곡위발효곡료，분별재35℃、40℃화45℃하배양48h，연후과려발효액，가입80mL식용주정증류，득증류액150mL。채용직접진양법，통과기상색보의，정성정량분석증류액중적향미성분。결과표명，온도적승고불리우생향효모대사산물충류급함량적루적。
In sorghum, maize and rice as fermentation substrate, with white koji and yeast for fermentation of bran koji, were cultured for 48hat35℃, 40℃and 45℃, then filtering fermented liquid, adding 80ml edible alcohol distillation, distilled liquor was 150ml. The direct samplingmethod,bymeansofgaschromatography,analysisofaromacomponentsinthedistillateofqualitativeandquantitative.Theresults showed that, temperature is not conducive to the type and content of Aroma Producing Yeast metabolite accumulation.