摘要
通过研究多粮浓香型白酒窖内发酵过程中糟醅理化指标(淀粉、还原糖、乙醇、总酸、总酯)和微生物菌群数量(细菌、酵母、霉菌)变化规律,发现发酵糟醅中各生物及非生物因子变化趋势明显不同,且各因子之间存在不同程度的相关性,其中细菌、霉菌、酵母的数量变化趋势差异明显,表明各类微生物对窖内非生物因子变化的响应情况有所不同。同一时期窖内不同层次糟醅理化及微生物指标亦存在细微差异,表明浓香型白酒窖内发酵过程中,窖内糟醅物质能量传递不够充分。总体上,多粮浓香型白酒窖内发酵规律稳定可循。
We detected the amount of starch, reducing sugars, ethanol, total acid, total ester, and the number of bacteria, yeast and mould in Multi-grain Luzhou-flavor liquor production, to investigate the trends of these indexes in fermentation. It was found that the trends of biological and abiotic factors were different with each other, while a correlation existed among these factors. The different trends of the number of bacteria, yeast and mould reflected that different microbial have different responses to the changing abiotic environment in pit. While in the same period, some slight differences of physical, chemical and microbial indexes of the fermentative grains within different levels were detected, which indicated an inadequate transfer performance of material and energy in Multi-grain Luzhou-flavor liquor fermentation. The results showed that some laws existed in Multi-grain Luzhou-flavor liquor fermentation were stable to be followed in general.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第8期53-57,共5页
Food and Fermentation Industries
基金
宜宾市科技创新专项(2010ZGY018
2011ZGY001)
关键词
多粮浓香型白酒
生物因子
非生物因子
变化趋势
Multi-grain Luzhou-flavor liquor, biological factors, abiotic factors, trends
