CN108546612B - Method for improving volatile ester content of finished yellow wine - Google Patents
Method for improving volatile ester content of finished yellow wine Download PDFInfo
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- CN108546612B CN108546612B CN201810160315.0A CN201810160315A CN108546612B CN 108546612 B CN108546612 B CN 108546612B CN 201810160315 A CN201810160315 A CN 201810160315A CN 108546612 B CN108546612 B CN 108546612B
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention relates to a method for improving the content of volatile ester in finished yellow wine, which comprises the following steps of (1) mixing glutinous rice and water to obtain a mixture, wherein the mixture comprises the following components in parts by weight: weighing glutinous rice and water in a weight ratio of 0.90-0.99, putting the glutinous rice and the water into a rice soaking tank, automatically controlling the rice soaking temperature to be 22-25 ℃, soaking the rice for 4-6 days, and steaming rice into a fermentation tank after soaking the rice by using 18.5g/L of total serous acid of the bottom of the rice soaking tank with the height of 48 cubic meters and 6 meters and a certain amount of lactobacillus; (2) automatically controlling the rice soaking temperature and the rice soaking time, and steaming rice and fermenting in a fermentation tank after rice soaking by using total acid of slurry at the bottom of a rice soaking tank with the height of 48 cubic meters and the height of 6 meters and a certain amount of lactobacillus; (3) and inoculating lactobacillus with high-yield lactyl-coenzyme A for strengthening fermentation under the conditions of (1) and (2). The invention improves the amount of volatile ester, accelerates the generation of ester fragrance in the stored yellow wine, and particularly solves the problem that the improvement of the amount of ethyl lactate in the yellow wine after the wine is poured into a jar (tank).
Description
Technical Field
The invention belongs to the field of yellow wine manufacturing and processing, and particularly relates to a method for improving the content of volatile ester in finished yellow wine.
Background
Finished product yellow wine: fermenting, squeezing, decocting, and filling into jar to obtain final product. The volatile ester in the finished product of yellow wine is mainly ethyl lactate, ethyl acetate, ethyl succinate and the like, and trace amounts of ethyl isovalerate, isoamyl acetate, ethyl caproate, ethyl caprylate and the like.
Because the direct esterification of organic acid and ethanol to generate ester is very slow in the fermentation and storage processes of yellow wine, yeast produces a small amount of ester (ethyl lactate, ethyl acetate, ethyl succinate and the like) in the fermentation process, and only ethyl acetate is mainly generated by the direct esterification of acetic acid and ethanol, as shown in a reaction formula (1):
RCOOH+C2H5OH→RCOOC2H5+H20 （1）
other esters are produced in two forms:
(1) the formation of esters other than ethyl acetate is carried out by activating fatty acid, oxidizing pyruvic acid and some condensation reaction or other reactions to generate acyl coenzyme A (RCO. SCoA), and then reacting acyl coenzyme A (RCO. SCoA) with alcohols to generate esters, wherein pantothenate has promoting effect on the formation and is associated with various biochemical metabolic pathways, and the reaction formulas are (2), (3), (4) and (5); during the fermentation process of yellow wine, lactobacillus (lactic acid bacteria and bacteria) is fermented or autolyzed to generate more lactyl coenzyme A in a lactic acid activated state, and the lactyl coenzyme A reacts with ethanol to generate ethyl lactate so as to promote the rapid generation of the ethyl lactate, wherein the reaction formulas are shown as (6), (7), (8) and (9), and more ethyl lactate is generated through the processes of wine decocting and storing.
RCOOH+CoA·SH+ATP→RCO·SCoA+H20+AMP+PPi (2)
RC0C00H+CoA·SH+NAD →RCO·SCoA+CO2+NADH2 (3)
RCO·SCoA+HOOCCOCH3+2NADH→RCH2CO·SCoA+CH3COOH+H20+2NAD (4)
RCO·SCoA+R OH RCOOR +CoA·SH (5)
CH3CHOHCOOH+CoA·SH+ATP→CH3CHOHCO·SCoA+H20+AMP+PPi （6）
Lactic acid coenzyme A lactoyl coenzyme A
CH3COCOOH+CoA·SH+H20+NAD→CH3CHOHCO·SCoA+CO2+NADH2 (7)
Pyruvic acid coenzyme A lactoyl coenzyme A
CH3CO·SCoA+HOOCCHOHCH3→CH3CHOHCO·SCoA+CH3COOH (8)
acetyl-CoA lactoyl-CoA acetate lactate
CH3CHOHCO·SCoA+C2H5OH→CH3CHOHCOOC2H5+CoA·SH (9)
Lactoyl coenzyme A ethanol ethyl lactate coenzyme A
(2) In the process of decocting the yellow wine, 2 molecules of lactic acid are heated to condense and are slowly condensed in the storage process to partially dehydrate to form lactyl lactic acid, and ethyl lactate is quickly formed by the lactyl lactic acid and ethanol, and the process has weak oxygen to play a promoting role, is related to the content of the lactic acid in the yellow wine and is also related to certain trace components playing a promoting role. The reaction formulas are shown as (10) and (11):
△
2CH3CHOHCOOH→CH3CHOHCOOCH (CH3)COOH+H20 （10）
heating 2 molecule lactic acid to generate lactoyl lactic acid
CH3CHOHCOOCH (CH3)COOH+C2H5OH→CH3CHOHCOOC2H5+CH3CHOHCOOH （11）
Lactoyl lactic acid ethanol ethyl lactate lactic acid
The temperature of the yellow wine in the wine decocting process is about 90 ℃, which is not high, and the wine decocting time is short, so the amount of the ethyl lactate generated in the way is small.
Volatile ester is an important index in the national standard of Shaoxing yellow wine. After the yellow wine is decocted, the volatile ester content (calculated by ethyl acetate) of the finished product is about 0.15g/L, the finished product needs to be stored for more than one year, the taste of the yellow wine is improved, the volatile ester content (calculated by ethyl acetate) is more than 0.15g/L, and the taste of new wine is reduced at the same time, so that the finished product can be sold. The finished yellow wine has the advantages of long storage time, large warehouse occupation, large loss, high labor intensity of transportation and high storage cost. The method is sold for reducing the cost, shortening the storage time, increasing the amount of volatile ester, accelerating the generation of ester fragrance in the stored yellow wine, and particularly increasing the amount of ethyl lactate in the yellow wine after the wine is decocted and filled into a jar (tank).
Disclosure of Invention
The invention aims to provide a method for improving the content of volatile esters in finished yellow wine, and aims to improve the amount of ethyl lactate in the finished yellow wine after wine decocting, namely the amount of volatile esters in the finished yellow wine after wine decocting.
In order to achieve the purpose, the invention specifically provides the following technical scheme: a method for improving the content of volatile ester in finished yellow wine comprises the following steps of (1), mixing glutinous rice and water to obtain 1: weighing glutinous rice and water in a weight ratio of 0.90-0.99, putting the glutinous rice and the water into a rice soaking tank, automatically controlling the rice soaking temperature to be 22-25 ℃, soaking the rice for 4-6 days, and steaming rice into a fermentation tank after soaking the rice by using 18.5g/L of total serous acid of the bottom of the rice soaking tank with the height of 48 cubic meters and 6 meters and a certain amount of lactobacillus;
(2) automatically controlling the rice soaking temperature and the rice soaking time, and steaming rice and fermenting in a fermentation tank after rice soaking by using total acid of slurry at the bottom of a rice soaking tank with the height of 48 cubic meters and the height of 6 meters and a certain amount of lactobacillus;
(3) and inoculating lactobacillus with high-yield lactyl-coenzyme A for strengthening fermentation under the conditions of (1) and (2).
2. The method for improving the volatile ester content of finished yellow wine according to claim 1, wherein the method comprises the following steps: a preparation method of lactobacillus for high-yield lactyl-coenzyme A,
(1) screening: screening lactobacillus for high yield of lactyl-coenzyme A from yellow wine post-fermentation mash;
(2) preparing a culture medium: taking fermented mash with the alcoholic strength of 10.0-13.0 vol% fermented for two days before the rice wine formula is fed, extruding the fermented mash by using a clean double-layer gauze, adding 10-30% of clean water, and uniformly stirring; putting into a triangular flask with cotton plug, sterilizing at 115 deg.C for 20-25 min, and performing blank culture at 30 deg.C in an incubator for 3 days; or filling into a beer bottle or a stainless steel tank with micro-pressure resistance, sealing, sterilizing in a water bath kettle at 85 deg.C for 40-45 min, and performing blank culture in an incubator at 30 deg.C for 3 days to obtain sterile solution; filling absolute ethyl alcohol into a micro-pressure resistant beer bottle or a stainless steel tank, sealing, and sterilizing in a water bath kettle at 85 ℃ for 40 to 45 minutes for later use;
(3) inoculation: sterilizing a culture medium in a triangular flask, adding sterilized absolute ethyl alcohol into a sterile room before inoculation, adjusting the wine mixing precision to 10.0-13.0% vol, and then inoculating the lactobacillus in the step (1) into the sterile room; or, the micro-pressure resistant beer bottle or stainless steel can is sealed and sterilized with the culture medium, and the lactobacillus in the step (1) is directly inoculated in a sterile room;
(4) and (3) amplification culture: culturing the inoculated culture medium in the step (3) in an incubator at 30 ℃ for 2-3 days;
(5) and (3) strengthening after-fermentation: adding the culture solution in the step (4) when the pre-fermentation tank is inverted to a post-fermentation tank, and performing post-fermentation;
(6) or adding before pressing: adding the culture solution in the step (4) four days before the fermentation mash is squeezed;
in the step (5), the inoculation amount of the lactobacillus expanded culture solution is 0.05-0.1%.
And (6) the inoculation amount of the lactobacillus enlarged culture solution is 0.2-0.4%.
A large number of experimental researches show that the principle of the invention is as follows: the content of volatile ester (ethyl lactate, etc.) in the finished product of yellow wine is positively correlated with the quantity of lactobacillus, lactoyl coenzyme A, lactoyl lactic acid, etc. in the fermented mash, and is negatively correlated with the total acid of the rice-soaking slurry and the quantity of lactobacillus; the total acid and the lactobacillus of the rice-soaking slurry water are increased from the amount of the total acid and the lactobacillus of the rice-soaking slurry water which ensure that the fermentation can be normally and smoothly carried out, and the amount of lactobacillus, lactoyl coenzyme A, lactoyl lactic acid and the like in the fermented mash is reduced; the content of volatile ester in the finished yellow wine can be improved by controlling the total acid and the lactobacillus of the rice-soaking slurry.
The invention has the following beneficial effects: according to the generation mechanism of volatile esters (ethyl lactate, ethyl acetate and other esters) in yellow wine, the invention controls 18.5-24.0g/L of total acid (calculated by lactic acid) of slurry at the bottom of a rice soaking tank with 48 cubic meters and 6 meters in height and a certain amount of lactobacillus by using a 'yellow wine trilateral fermentation theory' and a 'yellow wine rice soaking slurry fermentation theory', rice steamed rice after soaking is put into a fermentation tank for fermentation, so that the fermentation can be normally and smoothly carried out, the number of lactobacillus (bacteria) in fermented mash is increased, and different rice soaking tanks need to control different amounts of rice soaking slurry acidity and lactobacillus, so that the fermentation can be normally carried out and smoothly finished, and the amount of volatile esters can be increased; or lactobacillus inoculated with high-yield lactyl coenzyme A is used for strengthening fermentation, the generation of lactyl coenzyme A and lactyl lactic acid is promoted, the amount of lactyl coenzyme A and lactyl lactic acid in fermented mash is increased, the amount of volatile ester (calculated by ethyl acetate) in yellow wine after the wine is decocted and filled in a jar (tank) is increased from 0.15g/L to 0.17g/L or above, the storage time of the yellow wine is shortened from 12 months to 9 months under the same conditions of fermentation, squeezing, wine decocting and storage, the storage time is shortened, the storage cost of the yellow wine is reduced, the utilization rate of a warehouse is improved, and the economic benefit is improved.
Detailed Description
The first embodiment is as follows: a method for improving the content of volatile ester in finished yellow wine comprises the following steps of (1), mixing glutinous rice and water to obtain 1: weighing glutinous rice and water in a weight ratio of 0.90, putting the glutinous rice and the water into a rice soaking tank, automatically controlling the rice soaking temperature to be 22 ℃, soaking the rice for 4 days, and steaming rice into a fermentation tank after soaking the rice by using 18.5g/L of total serous acid and a certain amount of lactobacillus in the bottom of the rice soaking tank with the height of 48 cubic meters and 6 meters;
(2) automatically controlling the rice soaking temperature and the rice soaking time, and steaming rice and fermenting in a fermentation tank after rice soaking by using total acid of slurry at the bottom of a rice soaking tank with the height of 48 cubic meters and the height of 6 meters and a certain amount of lactobacillus;
(3) and inoculating lactobacillus with high-yield lactyl-coenzyme A for strengthening fermentation under the conditions of (1) and (2).
A preparation method of lactobacillus for high-yield lactyl-coenzyme A,
(1) screening: screening lactobacillus for high yield of lactyl-coenzyme A from yellow wine post-fermentation mash;
(2) preparing a culture medium: taking fermented mash which is fermented for two days before the rice wine formula is fed and has the alcoholic strength of 10.0 vol, extruding the fermented mash by using a clean two-layer gauze, adding 10% of clean water, and uniformly stirring; putting into a triangular flask with cotton plug, sterilizing at 115 deg.C for 20-25 min, and performing blank culture at 30 deg.C in an incubator for 3 days; or placing into a micro-pressure resistant beer bottle or stainless steel tank, sealing, sterilizing in water bath at 85 deg.C for 40 min, and performing blank culture at 30 deg.C in incubator for 3 days under sterile condition; filling absolute ethyl alcohol into a micro-pressure resistant beer bottle or a stainless steel tank, sealing, and sterilizing in a water bath kettle at 85 ℃ for 40 minutes for later use;
(3) inoculation: sterilizing a culture medium in a triangular flask, adding sterilized absolute ethyl alcohol into a sterile room before inoculation, adjusting the wine mixing precision to 10.0% vol, and then inoculating the lactobacillus in the step (1) into the sterile room; or, the micro-pressure resistant beer bottle or stainless steel can is sealed and sterilized with the culture medium, and the lactobacillus in the step (1) is directly inoculated in a sterile room;
(4) and (3) amplification culture: culturing the inoculated culture medium in the step (3) in an incubator at 30 ℃ for 2 days;
(5) and (3) strengthening after-fermentation: adding the culture solution in the step (4) when the pre-fermentation tank is inverted to a post-fermentation tank, and performing post-fermentation; the inoculation amount of the lactobacillus expanding culture solution is 0.05 percent.
(6) Or adding before pressing: adding the culture solution in the step (4) four days before the fermentation mash is squeezed; the inoculation amount of the lactobacillus expanding culture solution is 0.2 percent.
After the wine is decocted and filled in a jar (tank), the amount of volatile ester (counted by ethyl acetate) in the yellow wine is increased from 0.15g/L to 0.17g/L, and under the same conditions of fermentation, squeezing, wine decocting and storage, the storage time of the yellow wine is shortened from 12 months to 9 months for sale, so that the storage time is shortened, the storage cost of the yellow wine is reduced, the cost is reduced, the utilization rate of a warehouse is improved, and the economic benefit is improved.
Example two: a method for improving the content of volatile ester in finished yellow wine comprises the following steps of (1), mixing glutinous rice and water to obtain 1: weighing glutinous rice and water in a weight ratio of 0.95, putting the glutinous rice and the water into a rice soaking tank, automatically controlling the rice soaking temperature to be 23 ℃ and the rice soaking time to be 5 days, and steaming rice into a fermentation tank after soaking by using 18.5g/L of total serous acid and a certain amount of lactobacillus in the bottom of the rice soaking tank with the height of 48 cubic meters and 6 meters;
(2) automatically controlling the rice soaking temperature and the rice soaking time, and steaming rice and fermenting in a fermentation tank after rice soaking by using total acid of slurry at the bottom of a rice soaking tank with the height of 48 cubic meters and the height of 6 meters and a certain amount of lactobacillus;
(3) and inoculating lactobacillus with high-yield lactyl-coenzyme A for strengthening fermentation under the conditions of (1) and (2).
A preparation method of lactobacillus for high-yield lactyl-coenzyme A,
(1) screening: screening lactobacillus for high yield of lactyl-coenzyme A from yellow wine post-fermentation mash;
(2) preparing a culture medium: taking fermented mash which is fermented for two days before the rice wine formula is fed and has the alcoholic strength of 11.0 vol, extruding the fermented mash by using a clean two-layer gauze, adding 20% of clean water, and uniformly stirring; placing into a triangular flask with cotton plug, sterilizing at 115 deg.C for 23 min, and performing blank culture at 30 deg.C for 3 days in an incubator; or placing into a micro-pressure resistant beer bottle or stainless steel tank, sealing, sterilizing in water bath at 85 deg.C for 43 min, and performing blank culture at 30 deg.C in incubator for 3 days under sterile condition; filling absolute ethyl alcohol into a micro-pressure resistant beer bottle or a stainless steel tank, sealing, and sterilizing in a water bath kettle at 85 ℃ for 43 minutes for later use;
(3) inoculation: sterilizing a culture medium in a triangular flask, adding sterilized absolute ethyl alcohol into a sterile room before inoculation, adjusting the wine mixing precision to 11.0% vol, and then inoculating the lactobacillus in the step (1) into the sterile room; or, the micro-pressure resistant beer bottle or stainless steel can is sealed and sterilized with the culture medium, and the lactobacillus in the step (1) is directly inoculated in a sterile room;
(4) and (3) amplification culture: culturing the inoculated culture medium in the step (3) in an incubator at 30 ℃ for 2.5 days;
(5) and (3) strengthening after-fermentation: adding the culture solution in the step (4) when the pre-fermentation tank is inverted to a post-fermentation tank, and performing post-fermentation;
(6) or adding before pressing: adding the culture solution in the step (4) four days before the fermentation mash is squeezed;
in the step (5), the inoculation amount of the lactobacillus expanding culture solution is 0.7%.
In the step (6), the inoculation amount of the lactobacillus expanding culture solution is 0.3%.
After the wine is decocted and filled in a jar (tank), the amount of volatile ester (counted by ethyl acetate) in the yellow wine is increased from 0.15g/L to 0.2g/L, and under the same conditions of fermentation, squeezing, wine decocting and storage, the storage time of the yellow wine is shortened from 12 months to 8 months for sale, so that the storage time is shortened, the storage cost of the yellow wine is reduced, the cost is reduced, the utilization rate of a warehouse is improved, and the economic benefit is improved.
Example three: a method for improving the content of volatile ester in finished yellow wine comprises the following steps of (1), mixing glutinous rice and water to obtain 1: weighing glutinous rice and water in a weight ratio of 0.99, putting the glutinous rice and the water into a rice soaking tank, automatically controlling the rice soaking temperature to be 25 ℃, soaking the rice for 6 days, and steaming rice into a fermentation tank after soaking the rice by using 18.5g/L of total serous acid and a certain amount of lactobacillus in the bottom of the rice soaking tank with the height of 48 cubic meters and 6 meters;
(2) automatically controlling the rice soaking temperature and the rice soaking time, and steaming rice and fermenting in a fermentation tank after rice soaking by using total acid of slurry at the bottom of a rice soaking tank with the height of 48 cubic meters and the height of 6 meters and a certain amount of lactobacillus;
(3) and inoculating lactobacillus with high-yield lactyl-coenzyme A for strengthening fermentation under the conditions of (1) and (2).
A preparation method of lactobacillus for high-yield lactyl-coenzyme A,
(1) screening: screening lactobacillus for high yield of lactyl-coenzyme A from yellow wine post-fermentation mash;
(2) preparing a culture medium: taking fermented mash which is fermented for two days before the rice wine formula is fed and has the alcoholic strength of 13.0 vol, extruding the fermented mash by using a clean two-layer gauze, adding 30% of clean water, and uniformly stirring; placing into a triangular flask with cotton plug, sterilizing at 115 deg.C for 25 min, and performing blank culture at 30 deg.C for 3 days in an incubator; or placing into a micro-pressure resistant beer bottle or stainless steel tank, sealing, sterilizing in water bath at 85 deg.C for 45 min, and performing blank culture at 30 deg.C in incubator for 3 days under sterile condition; filling absolute ethyl alcohol into a micro-pressure resistant beer bottle or a stainless steel tank, sealing, and sterilizing in a water bath kettle at 85 ℃ for 45 minutes for later use;
(3) inoculation: sterilizing a culture medium in a triangular flask, adding sterilized absolute ethyl alcohol into a sterile room before inoculation, adjusting the wine mixing precision to 13.0% vol, and then inoculating the lactobacillus in the step (1) into the sterile room; or, the micro-pressure resistant beer bottle or stainless steel can is sealed and sterilized with the culture medium, and the lactobacillus in the step (1) is directly inoculated in a sterile room;
(4) and (3) amplification culture: culturing the inoculated culture medium in the step (3) for 3 days at 30 ℃ in an incubator;
(5) and (3) strengthening after-fermentation: adding the culture solution in the step (4) when the pre-fermentation tank is inverted to a post-fermentation tank, and performing post-fermentation;
(6) or adding before pressing: adding the culture solution in the step (4) four days before the fermentation mash is squeezed;
in the step (5), the inoculation amount of the lactobacillus expanding culture solution is 0.1%.
In the step (6), the inoculation amount of the lactobacillus expanding culture solution is 0.4%.
After the wine is decocted and filled in a jar (tank), the amount of volatile ester (counted by ethyl acetate) in the yellow wine is increased from 0.15g/L to 0.3g/L, and under the same conditions of fermentation, squeezing, wine decocting and storage, the storage time of the yellow wine is shortened from 12 months to 7 months for sale, so that the storage time is shortened, the storage cost of the yellow wine is reduced, the cost is reduced, the utilization rate of a warehouse is improved, and the economic benefit is improved.
Claims (2)
1. A method for improving the content of volatile ester in finished yellow wine is characterized by comprising the following steps: the method comprises the following steps of (1) mixing glutinous rice and water in a ratio of 1: weighing glutinous rice and water in a weight ratio of 0.90-0.99, putting the glutinous rice and the water into a rice soaking tank, automatically controlling the rice soaking temperature to be 22-25 ℃, soaking the rice for 4-6 days, and steaming rice into a fermentation tank after soaking the rice by using 18.5-24.0g/L of total serous acid of the bottom of the rice soaking tank with the height of 48 cubic meters and 6 meters and a certain amount of lactobacillus; (2) inoculating lactobacillus with high-yield lactyl-coenzyme A to the lactobacillus for strengthening fermentation under the condition of (1);
the preparation method of lactobacillus for high yield of lactyl-coenzyme A comprises the following steps of (1) screening: screening lactobacillus for high yield of lactyl-coenzyme A from yellow wine post-fermentation mash; (2) preparing a culture medium: taking fermented mash with the alcoholic strength of 10.0-13.0 vol% fermented for two days before the rice wine formula is fed, extruding the fermented mash by using a clean double-layer gauze, adding 10-30% of clean water, and uniformly stirring; putting into a triangular flask with cotton plug, sterilizing at 115 deg.C for 20-25 min, and performing blank culture at 30 deg.C in an incubator for 3 days; or filling into a beer bottle or a stainless steel tank with micro-pressure resistance, sealing, sterilizing in a water bath kettle at 85 deg.C for 40-45 min, and performing blank culture in an incubator at 30 deg.C for 3 days to obtain sterile solution; filling absolute ethyl alcohol into a micro-pressure resistant beer bottle or a stainless steel tank, sealing, and sterilizing in a water bath kettle at 85 ℃ for 40 to 45 minutes for later use; (3) inoculation: taking a sterilized triangular flask culture medium, adding sterilized absolute ethyl alcohol into a sterile room before inoculation, adjusting the wine mixing precision to 10.0-13.0% vol, and then inoculating lactobacillus in the step (1) into the sterile room; or, the micro-pressure resistant beer bottle or stainless steel can is sealed and sterilized with the culture medium, and the lactobacillus in the step (1) is directly inoculated in a sterile room; (4) and (3) amplification culture: culturing the inoculated culture medium in the step (3) in an incubator at 30 ℃ for 2-3 days; (5) and (3) strengthening after-fermentation: adding the culture solution in the step (4) when the pre-fermentation tank is inverted to a post-fermentation tank, and performing post-fermentation; or, (6) adding prior to pressing: adding the culture solution in the step (4) four days before the fermentation mash is squeezed;
in the step (5), the inoculation amount of the lactobacillus expanded culture solution is 0.05-0.1%.
2. The method for improving the volatile ester content of finished yellow wine according to claim 1, wherein the method comprises the following steps: and (6) the inoculation amount of the lactobacillus enlarged culture solution is 0.2-0.4%.
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| "黄酒发酵醪中特有乳酸杆菌检测和培养基的研究及初步鉴定";毛青钟;《酿酒》;20140731;第41卷(第4期);75-80 * |
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