黄酒仓库贮存坛酒的酸败原因及控制措施研究  

Yellow Rice Wine Storage Warehouse Altar Wine Rancidity of The Reasons For Research And Control Measures

作　　者：毛青钟[1] 张水娟[1] 鲁瑞刚[1] 陈细丹[1] 高永强[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒》2009年第4期42-46,共5页Liquor Making

基　　金："十一五"国家科技支撑计划重点项目"发酵食品生产用功能微生物的改良和发酵技术"(2008BAI63B06)

摘　　要：通过对不同黄酒企业、不同仓库、不同车间、不同贮存年份(2年、3年、4年、5年、6年、7年、8年等)的仓库坛酒酸败几率的统计、理化和微量成份及微生物的测定、产生机理的研究;结果表明:引起黄酒仓库坛酒酸败的原因是漏坛、包装损坏和虫害,煎酒时工艺条件控制不当等,主要微生物是细菌(杆菌),初步鉴定为乳酸杆菌;酸败坛酒中高含乳酸乙酯等香气物质,可作调味和调香用;得出了催陈黄酒的最有效方法和降低仓库坛酒酸败率的措施。The yellowrice wine of different enterprises, Different warehouses, Various workshops, The storage of different years （2, 3, 4, 5, 6, 7, 8, etc.） of the altar wine warehouse rancidity of statistical probability, Physical and chemical composition and micro-organisms and micro-determination, Mechanism of the study; The results showed that： Yellow rice wine warehouse altar wine cause rancidity due to leakage of the altar, Packaging and pest damage, Fried wine when conditions, such as improper control, The main micro-organisms are bacteria （bacteria）, Identified as Lactobacillus; Rancidity altar of ethyl alcohol in high-milk aroma, and other substances, Can be used for seasoning and transfer to use incense; Come to the aging of the rice wine and the most effective way to reduce the altar wine warehouse rate of rancidity.

关 键 词：黄酒 坛酒 年份 酸败 措施 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]