CAJ | 학술논문

利用生物反应器来酿造浓香型白酒，通过对生物反应器与正常窖池糟醅中的水分、酸度、淀粉、还原糖及香味成分等理化指标进行跟踪监测，探讨了生物反应器中糟醅的动态变化及最终白酒产、质量情况。结果表明，用生物反应器酿造浓香型优质白酒是基本可行的。
이용생물반응기래양조농향형백주，통과대생물반응기여정상교지조배중적수분、산도、정분、환원당급향미성분등이화지표진행근종감측，탐토료생물반응기중조배적동태변화급최종백주산、질량정황。결과표명，용생물반응기양조농향형우질백주시기본가행적。
In this study, bioreactors were used for the fermentation of Nongxiang Baijiu(liquor). Through tracing&monitoring of the physio-chemical indexes such as moisture content, acidity, amylum content, reducing sugar content and flavoring components in fermented grains in fermentation pits and in the bioreactors, the dynamic change of fermented grains in the bioreactors and the yield&quality of Nongxiang Baijiu (liquor) were investigated. The experimental results suggested that using bioractors to produce top-grade Nongxiang Baijiu(liquor) was basi-cally feasible in practice.