传统加饭酒发酵过程生物化学成份变化研究  

Study on the biochemical elements change during the fermentation process of traditional rice-adding wine

作　　者：毛青钟[1] 石彩琴[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：《江苏调味副食品》2009年第5期10-14,共5页Jiangsu Condiment and Subsidiary Food

基　　金："十一五"国家科技支撑计划重点项目(2008BAI63B06)

摘　　要：为了全面了解传统加饭酒发酵过程中微生物的变化规律,通过对酵母菌总数、酵母形态、细菌总数、细菌形态、还原糖、总酸、挥发酸、酒精度和pH值等生化指标的定期观察、检测研究及发酵结束部分微量成分的测定,并对细菌进行初步鉴定。结果表明:乳酸杆菌是传统加饭酒醪细菌类中的优势菌群,传统加饭酒的发酵过程是糖化与多品种、高密度酵母和乳酸杆菌发酵协同作用的混合发酵并行的过程。In order to have a comprehensive understanding of the microorganism＇s changing rules during the fermentation process of traditional rice - adding wine, the regular observation and inspection of some bio - chemical indices were carried out, such as total molds, yeast form, TPC, bacterial form, reducing sugar, total acid, volatile acid, alcohol content, and pH degree etc.. The microorganism determination and yeast identification confirm the following results ： lactobacillus is the superior strain among the fermented mash of traditional rice - adding wine, and the fermentation process of traditional rice - adding wine is a mixed co - fermentation with saceharification and the synergistic fermentation of multi and high - density yeasts and lactobacillus.

关 键 词：传统加饭酒 发酵过程 乳酸杆菌 三边发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程]