对两种工艺各三类产品共六种西凤酒大曲，首先从微生物多样性角度分析其好氧微生物总数、乳酸菌总数、芽孢菌总数、真菌总数，其次测定分析其常规理化指标，包括：水分、酸度、糖化力、液化力、发酵力、酯化力。结果表明：六种大曲相对而言，新凤型槐瓤曲最理想，其次为传统凤型槐瓤曲，新凤型青茬曲相对最差，其它种类的曲各有优劣；大曲理化性能与大曲微生物类群在一定范围内具有显著的关联；每种大曲各有特点，应合理搭配使用。%The six kinds of xifeng-Daqu those have two kinds of Daqu processing technology and Each process contains three categories of products , Firstly , analysed the total number of aerobic microorganisms, Lactobacillus, Bacillus, Fungus from the perspective of microbial diversity . Secondly, determined and analysed the Conventional physicochemical indicators of the six kinds of Daqu ,including Moisture, starch, acidity, saccharifying power, liquefying power, fermenting power, esterifying power. The results showed that the six kinds of Daqu in relative terms, the new Xifeng-huairang-Daqu is the best, the traditional Xifeng-Huairang- Daqu is better, new Xifeng-qingcha-Daqu compared with the other two is the worst, Other types have their own advantages and disadvantages. The physicochemical properties of Daqu has a significant association with Daqu microbial groups in a certain range. Each kind of Daqu have different characteristics and should be used rationally.
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