摘要
通过对老白干酒发酵过程进行的动态分析发现,对于不同月份入池酒醅在发酵过程中化学物质的变化存在一定的规律性。酒醅pH值、酸度、品温、氨态氮存在规律性变化;5月份的入池酒醅生成酒精速度快,出池时酒精含量比4月份的高3.71%;5月份的入池酒醅淀粉利用率高,出池淀粉低于4月份的;发酵进行2d、4d和8d时物质代谢活跃,该阶段为发酵过程中的关键时间。
It was found that there existed certain underlying rules in chemical substances change, pH value of fermented grains, acidity, product temperature, and ammoniacal nitrogen during the fermentation for fermented grains （pit entry in different months） through dynamic analysis of the fermentation process of Laobaigan-flavor liquor. Among all the months, May was the optimal pit entry time for fermented grains because fermented grains produced alcohol rapidly （alcohol content after pit exit 3.71% higher than that in April） and the use rate of amylum in fermented grains was the highest. The metabolism of chemical compositions was active 2 d, 4 d, and 8 d followed the fermentation, which was the critical time in the fermentation process.
出处
《酿酒科技》
北大核心
2007年第2期51-54,共4页
Liquor-Making Science & Technology
关键词
老白干香型酒
入池时间
酒醅
发酵质量
laobaigan-flavour liquor
pit entry time
fermented grains
fermentation quality
