Abstract
The main aroma component of Luzhou-flavor Liquor is ethyl caproate, which is combined with appropriate amount of ethyl butyrate, ethyl acetate, ethyl lactate and so on. By adding the marine bacillus BC-2 (Accession number: MK811408) to substrate sludge, the bacillus complex bacterial liquid (pit Mud Functional Bacterial liquid) has been modified. The complex bacterial liquid was used in the production of Luzhou-flavor Liquor and it dramatically promoted the content of health-beneficial ingredients in the new workshop. These results demonstrated that the marine bacillus BC-2 can effectively improve the quality and health benefit of Luzhou-flavor Liquor.
Highlights
The trace elements in Luzhou-flavor Liquor under the existing mature production conditions were determined to analyze the quality of Luzhou-flavor Liquor before and after adding marine bacillus BC-2
We can find that the content of element contents in flavor Luzhou-flavor Liquor with and without compound pit mud of marine bacillus BC-2 changed little
This means that the Luzhou-flavor Liquor aroma did not affect by adding of marine bacillus BC-2
Summary
Ethanol and water are the main components of Luzhou-flavor Liquor; they account for 98% - 99.9% (e.g. vodka) of the total Luzhou-flavor Liquor [3], while the remaining 2% is essential, such as alcohols, organic acids, esters, phenols and so on [4]. These microelements have a great influence on the quality of Luzhou-flavor Liquor and determine the different aroma and flavor characteristics of different liquors.
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