【摘要】 通过对5株功能微生物优化组合,强化酱香大曲,并将其应用于酱香型白酒的生产中。结果表明,添加适宜剂量的功能微生物,强化大曲的酱香香气较浓郁,酱香型白酒的酱香、空杯留香、细腻度和典型性等感官指标都得到了明显改善,具有良好的应用前景。更多还原

【Abstract】 By combining five functional microorganisms, Jiangxiang Daqu was fortified and applied to the production of Jiangxiang Baijiu. The results showed that, when adding proper amount of functional microorganisms, the Jiangxiang-aroma of the fortified Daqu was strong, and the Jiangxiang-flavor, empty-cup aroma, fineness and typicality of the produced Baijiu was obviously improved. The fortified Daqu had good application prospects.更多还原