绍兴酒酿制过程的生化特性  

Biochemical Characteristics of Shaoxing Yellow Rice Wine Brewing Process

作　　者：毛青钟[1] 宣贤尧[1] 鲁端刚[1] 

机构地区：[1]会稽山绍兴酒有限公司,浙江绍兴柯桥312030

出　　处：《酿酒》2007年第2期78-81,共4页Liquor Making

摘　　要：阐述了绍兴酒酿制过程的生化特性:配料的特殊性和酒种的多样性;发酵状态的多样性;低温长时间浸米;包含所有绍兴酒醪的发酵特点;微生物的多样性、复杂性;接种方式独特;菌种保存方法独特和神奇;是糖化和以多品种、高密度的酵母与乳酸杆菌(细菌)协同作用的混合发酵并行的过程[即:边糖化与边酵母发酵、边乳酸杆菌(细菌)发酵同时协同进行的三边发酵];香雪酒以细菌(乳酸杆菌)发酵为主,酵母作用小,是真正意义上的细菌(乳酸杆菌)为主的发酵;酒液之间勾兑多;较高的灭菌温度;成品酒的贮存。The biochemical characteristics were presented in the shaoxing yellow flee wine brewing process： the uniqueness of adjunct materials and the variety of different wine,the treatment of soaking rice at low temperature for a long time,the variety of fermentation state,the characteristics of rice wine broth,the variety and complexity of microorganisms,the uniqueness of inoculation and strain preservation,the process of mixed fermentation of yeast and Lactobacillus （bacteria） （e.g.the concurrence of saccharification,yeast fermention and Lactobacillus （bacteria） fermentation）, Xiangxue Wine main fermentation by Lactobacillus （bacteria）; little fermentation by yeast; the over-mixing of different liquors, the high sterilization temperature, and the storage of produced wine.

关 键 词：绍兴酒 三边发酵 生化特性 酵母 乳酸杆菌 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]