Application of Fermented Grains Transplanting Technology during the Stacking Process of Jiangxiang Baijiu
In order to explore the differences in the quality of fermented grains and the physicochemical properties of the crude liquor of the new and old workshops,the domesticated strains in the saccharification stack of the old workshop were transplanted to the new workshop.The pit microorgan-isms and crude liquor flavor before and after the transplanting were analyzed,and the results showed that the quantity of microorganisms in the new workshop after the transplanting was higher than that in the conventional workshop,indicating that the transplanting had enriched the microorganisms in the new workshop.This study has provided basic data and exploration direction for narrowing the quality difference between new and old work-shops and improving the overall quality of the crude liquor.
transplanting of fermented grains in the saccharification stackmicroorganismstasting of the crude liquorfermentation environment
万方数据
维普
