酿造微生态环境与优质杜康酒形成机理初步研究  

Preliminary Studies on the Relationship between Micro-ecological Environment of Brewing and Formation Mechanism of High-quality Dukang Wine

作　　者：谢慧[1] 帅筱倩[1] 禹建丽[2] 宋安东[1] 

机构地区：[1]河南农业大学生命科学学院,河南郑州450002 [2]中原工学院,河南郑州450007

出　　处：《安徽农业科学》2010年第8期4233-4235,4309,共4页Journal of Anhui Agricultural Sciences

基　　金：河南省杰出人才创新基金项目(321001300);国家农业成果转化资金项目(2006GB2D000173)

摘　　要：[目的]为优质杜康酒的稳定生产和技术改进提供理论依据。[方法]以伊川杜康酒生产工艺和环境为研究对象,采用现代微生物生态学和发酵工艺学手段,研究了杜康酒酿造过程中酿造环境和工艺与活性微生物的关系。[结果]发酵30d后,所有母糟样品的己酸菌数量均达最多,在发酵后期己酸菌数量开始减少,到发酵60d时减到最少。冬季母糟中己酸菌含量随着酿造时间的延长而上升,在酿造30～40d时达最大值102个/g,之后呈下降趋势。秋季发酵20d后,己酸菌含量达到最高(103个/g);发酵30d后,细菌含量达到最高;发酵40d后,酵母菌含量达到最高(105个/g)。3种样品的己酸菌含量高低为窖泥>黄水>母糟。[结论]良好稳定的微生态环境能够提高杜康酒的质量,增加香气。[Objective] The aim was to supply theoretical basis for the stable production and technological improvement of high-quality Dukang wine.[Method] With the production technology and environment of Yichuan Dukang wine as studied objects,the modern microbial ecological and fermentation technological measures were used to study the relationship between brewing environment and technology and active microbes in brewing process.[Result] After fermentation for 30 d,the amounts of caproic acid bacteria of samples in all the maternal draffs reached most.They started to be reduced in fermentation anaphase and were reduced to be least after fermentation for 60 d.In winter,the contents of caproic acid bacteria in maternal draffs were increased along with the extending of brewing time and reached its highest value after brewing for 30-40 d,being 102 caproic acid bacteria/g and then showed decreasing trend.In autumn,after fermentation for 20 d,the contents of caproic acid bacteria reached highest,being 103 caproic acid bacteria/g;after fermentation for 30 d,the contents of bacteria reached highest;after fermentation for 40 d,the contents of yeasts reached highest,being 105 yeasts/g.The content relationship of caproic acid bacteria in the 3 samples was as follows：fermentation pit mudyellow fermentation liquidmaternal draffs.[Conclusion] The good and stable micro-ecological environment could enhance the quality of Dukang wine and increase its aroma.

关 键 词：杜康酒 微生物生态学 己酸菌 形成机理 

分 类 号：TS261.1[轻工技术与工程—发酵工程]