【摘要】 湘泉酒是以小曲培菌糖化,大曲续米查发酵,老窖生香。窖泥的优劣直接影响着湘泉酒质量。对湘泉窖泥进行了分析、研究,改进了窖泥原配方,增加了己酸菌液、丁酸菌液、老窖泥培养液、碳铵、磷肥,并将窖泥功能菌用海藻酸钠包埋固定作菌种,窖泥经60d培养,功能菌芽孢杆菌的数量增加了几十倍,接近了老窖泥。生产的酒特优率第三轮可达65%,接近老窖水平。(君健)更多还原

【Abstract】 Xiangquan Liquor is produced by saccharification with Xiaoqu starter,fermentation of tailing grains coupled with Daqu,and aged pits for aroma-producing.The quality of pit mud had directly effects on the quality of Xiangquan Liquor.Accordingly,the pit mud was studied and its original formulation was mended as follows :addition of caproic acid producing bacteria liquid,butyric acid producing bacteria liquid,culture liquid of aged pit mud,carbon ammonium and phosphate;pit mud functional bacteria coated by sodium alginate as fixed bacterial species;through60days culture,the quantity of sporule bacilli and functional bacteria in pit mud increased scores of times and the pit mud was almost the same as aged pit mud.By the application of the pit mud,the quality rate of product liquor in the third production cycle could achieve65%equal to liquor production in aged pits.(Tran.by YUE Yang)更多还原