糖化发酵剂

新型白酒糖化发酵剂的制作工艺研究

Study on the processing technology of novel sacchariferous starter for Chinese liquor

黄酒中制糖化发酵剂对原料质量要求

Quality of material required by saccharification fermentation starter in rice wine production

小曲是生产小曲酒的糖化发酵剂。

Xiaoqu is the saccharifying ferment for the production of Xiaoqu liquor .

酿酒糖化发酵剂的筛选试验

Screening of the Saccharifying and Fermenting Starter of Liquor-making

通过均匀设计试验优选出最佳酿造工艺条件：复合糖化发酵剂接菌总量1。

The results showed the best technological parameters of fermentation were as follows : the addition of mash-fermented starter was1 .

新型酱香型白酒采用白曲、酵母曲、细菌曲和高温大曲作糖化发酵剂；

New type Maotai-flavor liquor is produced as follows : baiqu , yeast starter , bacteria starter and high-temperature daqu as saccharifying ferment ;

药曲是我国传统小曲白酒的糖化发酵剂，为传统小曲之一，历史悠久。

Herbal medicine starter , one of the traditional xiaoqu , is the saccharifying ferment for Chinese traditional Xiaoqu liquor and it has long history .

论述了中国白酒与威士忌酒的起源，并从原料、糖化发酵剂、发酵工艺等方面阐述了中国白酒与威士忌酒的特征和典型性区别。

On the other hand , whiskey production is famous for its typical liquid microbial species fermentation , kettle fermentation techniques , and oak barrel storage .

以纯大米为原料，大酒饼为糖化发酵剂，采用边糖化边发酵的半固态发酵法工艺。产品澄清透明，无色或略带黄色，具有独特豉香味，入口醇滑，无苦杂味；

The liquor is produced with rice as raw materials and large caky starter as saccharifying ferment by semi-solid fermentation method ( saccharification and fermentation simultaneously ) .

糖化发酵剂是由不同品种的微生物经扩展培育而成，它直接影响白酒的风味质量。

Glycated starter is by different kinds of microbes in the expanding training , it directly influence the flavor of liquor quality . ( 3 ) equipment .

枸杞稠酒以优质糯米、枸杞为原料，卢氏神曲和安琪酿酒活性干酵母为糖化发酵剂，采用生料液态发酵工艺酿制的一种新型稠酒。

Wolfberry Thick Wine is a new type thick wine produced by liquid fermentation techniques of uncooked materials with quality glutinous rice and wolfberry as its essentials and Lushi magic koji and Angel brand active dry yeast as its saccharifying leaven .

生产浓香淡雅型白酒的技术有：采用不同的香型酒来组合勾兑和通过对原酒的生产控制来解决（包括原料、糖化发酵剂、生产设备、发酵工艺和微生态等方面）。

The techniques in the production of elegant type Luzhou-flavor liquor covered the following : blending of liquor of different flavor types and production control of base liquor ( including raw materials , saccharifying leaven , production equipments , fermentation techniques , and microorganism etc ) .

大曲是酿制大曲酒的糖化剂、发酵剂和生香剂，曲乃酒之骨，要酿好酒，必有好曲。

There is an old saying : " Koji rules liquor ", " The production of quality liquor needs quality koji ", Daqu means saccharifying agents , leaven and aroma-producing agents in the production of Daqu liquor .