一种提高酱香型白酒品质的微生物菌液及其应用
By using a mixed bacterial solution of Clostridium butyricum, Isaac's yeast and Staphylococcus saprophyticus for in-situ fermentation in the brewing of Maotai-flavor liquor, the problem of unstable microbial species and metabolic functions was solved, the richness and harmony of the liquor flavor were enhanced, and the quality of Maotai-flavor liquor was significantly improved.
CN121495746BActive Publication Date: 2026-07-17MOUTAI INST
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- MOUTAI INST
- Filing Date
- 2025-12-22
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
In the current process of brewing Maotai-flavor liquor, the instability of microbial species and metabolic functions leads to insufficient flavor intensity and poor harmony, which affects the quality.
Method used
The in-situ fermentation of Maotai-flavor liquor was carried out using a mixed bacterial culture of Clostridium butyricum, Isaac's yeast of the Orient, and Staphylococcus saprophyticus. Through synergistic metabolism, the content of organic acids, esters, and amino acids in the liquor was increased, thereby enhancing the generation of flavor substances.
Benefits of technology
It significantly enhances the aroma intensity and mellow taste of Maotai-flavor liquor, resulting in a significant improvement in overall quality.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure IMAGE_33D01889-8073-4145-9ED7-10C7AA5D9DE4
Abstract
本发明涉及酿酒技术领域，具体公开了一种提高酱香型白酒品质的微生物菌液及其应用，本发明通过三种菌剂的协同作用，在酿造体系中构成了一个连续的代谢互补网络，酪丁酸梭菌在厌氧阶段提供有机酸和部分前体物质；东方伊萨酵母主导酒精发酵和主体酯类的合成，并创造利于其他菌种代谢的化学环境；腐生葡萄球菌则强化蛋白质转化和特殊风味物质的生成。本发明通过强化酿造体系中酸类、酯类、吡嗪类和酚类物质的代谢路径，实现了对酱香型白酒关键风味物质的系统性提升，使酒体的香气更加浓郁、协调，口感更加醇厚、丰满，整体品质获得显著提高。
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