模拟窖池发酵过程中各环境因子的变化规律研究  

Research on the Change Rules of Environmental Factors during the Fermentation in Simulant Pit

作　　者：刘忠华[1] 张文学[1] 张其圣[1] 岳元媛[1] 胡承[2] 王忠彦[2] 孙悟 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川大学生命科学学院,四川成都610064 [3]不详

出　　处：《酿酒科技》2006年第12期17-20,共4页Liquor-Making Science & Technology

基　　金：国家自然科学基金资助项目(30270035)

摘　　要：研究了模拟窖池发酵过程的糟醅温度、产气量及主要气体组分、黄水pH及总酸、黄水还原糖、酒精含量及香气成分组成等的变化。结果表明,随着发酵时间的推移其变化具有较明显的规律性。窖池温度在发酵前几天迅速升高,然后下降,最后趋于稳定,保持在20～22℃;黄水pH开始变化不大,中间逐渐下降,最后趋于稳定;黄水的总酸变化与pH相反;黄水中还原糖先升高后下降,最后基本保持稳定;黄水中酒精含量在发酵前期变化不大,后期先是迅速升高,然后缓慢下降,最后趋于稳定;在发酵前期一周内,产气量很大,最高达550 L/d;之后产气量呈波动式下降并逐渐平稳,最后趋于零甚至负产气量。(孙悟)The change rules of environmental factors （including fermented grains temperature, gas production rate, the main gas compositions, pH value of yellow water, total acids content, reducing sugar of yellow water, alcohol content, flavoting substances etc.） during the fermentation in simulant pit were studied. The experimental results suggested that there were some rules during the fermentation as follows： pit temperature increased rapidly and then dropped at the beginning of the fermentation and kept stable eventually at 20-22 ℃; there was slight change in yellow water pH value at first and then pH value decreased gradually in middle fermentation stage and finally kept stable; the change rules of total acids of yellow water were opposite to pH change rules; the reducing sugar of yellow water increased at first and then dropped and kept stable eventually; there was almost no change in alcohol content of yellow water in prior fermentation period, and then it increased rapidly and dropped slowly and finally kept stable; gas production rate was as high as 550 L/d within the first week in fermentation and then dropped undulatingly and changed to zero or even negative gas production rate.

关 键 词：白酒 模拟窖池 发酵 环境因子 变化规律 

分 类 号：TS261.43[轻工技术与工程—发酵工程]