高温大曲中产果香霉菌的分离及研究
고온대곡중산과향매균적분리급연구
Separation of Fruit Aroma-producing Mold Strains from High-temperature Daqu and Study of Its Properties
  • 万方数据
    酿酒科技 양주과기
    LIQUOR-MAKING SCIENCE & TECHNOLOGY
    2015年 2期 21-24 ,共4页

    蒋英丽%卓毓崇%聂正东%杨秀其%杨柳%刘婧伟%罗爱民

    장영려%탁육숭%섭정동%양수기%양류%류청위%라애민

    高温曲%霉菌%气相色谱%香味成分 高溫麯%黴菌%氣相色譜%香味成分
    고온곡%매균%기상색보%향미성분
    high temperature Daqu%mold%GC%flavoring components
    通过平板涂布法筛选出酱香型大曲中的优势霉菌，并结合感官评定及气相色谱分析菌株的特征代谢风味成分，初步探究了大曲中优势霉菌的产香特征，并为酱香型白酒的典型风味特征及其特征风味成分的研究奠定了基础。
    통과평판도포법사선출장향형대곡중적우세매균，병결합감관평정급기상색보분석균주적특정대사풍미성분，초보탐구료대곡중우세매균적산향특정，병위장향형백주적전형풍미특정급기특정풍미성분적연구전정료기출。
    The dominant mold strains were screened from Jiangxiang Daqu by tablet coating method, then the aroma-producing properties of the isolated strains were explored through sensory evaluation of Daqu and GC analysis of metabolic flavoring components of the strains, which laid the foundation for the research on the typical flavoring characteristics and typical flavoring components of Jiangxiang Baijiu(liquor).
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