纯种根霉麸曲在清香型麸曲白酒中的应用

清香型麸曲白酒生产中的糖化酶菌种一般采用ＡＳ３．４３０９。用它生产的麸曲简称快曲。我们进行了对比试验。第一组用１０％快曲，第二组用４％纯根霉麸曲和６％快曲。酒精酵母和生香酵母的用量相同。每池投粮２０００ｋｇ，共试验６批。第二组与第一组相比，出酒率由４４．２０％提高到４５．３８％，提高了１．１８％。总酯由０．５４ｇ／Ｌ白酒提高到１．８ｇ／Ｌ白酒，提高约２．５倍，总酸由０．３５ｇ／１００ｍｌ白酒提高到０．６７ｇ／１００ｍｌ白酒，提高了９０％，经品评、加入根霉麸曲的白酒优于纯ＡＳ３．４３０９快曲的酒。

The Application of the Faint Scent Leaven with a Purebre d Rhizopus sp.in Producing White Spirit

The Strain AS 3.4309 which can produce glucoamylase is generally used to prepare leaven in the production of white spirit.A comparative tests were performed with 10% AS 3.4309 only as a control group and 4% leaven from a purebred rhizopus sp.added 6% AS 3.4309 as an experimental group respectively to produce white spirit in the presence of the same quantity of Saccharomyces cerevisae and producing-ester yeast.The 12 pools(2000kg raw material/each) divided into 6 control and 6 test groups were separately tested in all.The results show that comparing with the control groups,the yield of spirit for the test groups is raised from 44.20% to 45.38%,increased by 1.18%;the total esters are from 0.54g/L to 0.67g/L,equal to 2.5-fold and the total acids are from 0.35g/L to 0.67g/L,about 1-fold respectively.Finally,judged by 3 specialists for liquor in Shanxi province,the conclusion is that the quanlity of the test groups is much better than that of control.