摘要
该试验从普通酿酒曲药中通过菌种性能测试筛选出优良菌种Z1、L1,糖化发酵剂Z1L1。结果表明菌种Z1糖化力比原种(酒药)提高36.8%,L1发酵力比原种提高12.6%,而Z1L1出酒率则比原种提高47.9%,且在酒质方面也有许多提高,品评分别为85分和70分。
The strains Z1, L1 and the saccharifying and fermenting starter Z1L1 were screened from the common liquor-making koji based on the properties of strain. The result showed: the saccharification ability of the strain Z1 was increased 36.8% than the original strain Z; the fermentation ability of the strain L1was increased 12.6% than the original strain L. The yield of liquor increased by 47.9%, and the quality of liquor was also improved. The mark was increased from 70 to 85 in sensory evaluation.
出处
《中国酿造》
CAS
北大核心
2003年第4期12-14,共3页
China Brewing
关键词
酿酒
糖化发酵剂
筛选
Liquor-making
Saccharifying and fermenting starter
Screening
