浓香型白酒酒醅中化学物质的变化及其规律性  

Changes and Rules of Chemical Composition in the Fermented Grains of Chinese Strong Aromatic Spirits

作　　者：张文学[1] 岳元媛[1] 向文良[1] 杨瑞[1] 胡承[2] 王忠彦[2] 沈才洪[3] 张良[3] 应鸿[3] 

机构地区：[1]四川大学食品科学与工程系,四川成都610065 [2]四川大学生物工程系,四川成都610064 [3]四川泸州老窖股份有限公司,四川泸州646000

出　　处：《四川大学学报（工程科学版）》2005年第4期44-48,共5页Journal of Sichuan University (Engineering Science Edition)

基　　金：国家自然科学基金资助项目(30270035);四川省经贸委重大攻关项目(川经贸技术2002-236)

摘　　要：为建立浓香型白酒窖池资源数据库,论文采用白酒行业实用分析方法,对酒醅不同空间位置水分、酸度、还原糖、粗淀粉、乙醇等多项指标进行了动态跟踪分析。实验发现,发酵过程中水分含量呈上升趋势,上层酒醅水分饱和后保持在63%左右;产酸期后酒醅pH值缓慢下降至约pH3.2,酒醅的总酸共升高40度左右;酒醅的粗淀粉下降至27d后趋于平衡,还原糖则表现为波动式下降;主发酵结束后,3层酒醅的乙醇浓度均达到5.2%～5.5%的较高水平。结果表明,发酵过程中化学物质的代谢变化具有较明显的规律性,且随微生物类群的生长变化而波动,代谢曲线可为白酒发酵过程在线监控及窖池微生态的人工模拟提供有效数据。In order to construct the cellar resource database of the Chinese strong aromatic spirits,humidity,acidity,reducing sugar, starch and ethanol were analyzed at various time by the practical analysis methods.The results showed that the humidity of fermented grains at different positions of the cellar shown increasing trend, the top was holding in about 63 % after reaching saturation; the pH declined to about 3.2 slowly after the period of producing acid, and the total acids raised about 40 degree, the starch declined to equilibrium at 27 day, the reducing sugar declined unsteadily, in the end of the main fermentation, the alcoholicity in three layers of fermented grains increased to 5.2 % - 5.5 %. The results indicated the metabolism of chemical composition during the fermentation has obvious rule, and was fluctuating along with growth and variety of microbial genera. It could offer a lot of data for the on-line monitor and the artificial simulation of the cellar microbial ecosystems.

关 键 词：浓香型白酒 酒醅 物质代谢 窖池微生态 

分 类 号：TS261.7[轻工技术与工程—发酵工程]