黄酒大罐发酵及其过程的糖代谢研究  

Analysis of Yellow Wine Big Pots Fermentation And Sugar Metabolism in Fermentation Process

作　　者：赵梅[1] 冷云伟[1] 叶辉 赵玉斌 王法超 

机构地区：[1]中国矿业大学化工学院,江苏徐州221008 [2]浙江湖州乾昌酒业有限公司,浙江湖州313000 [3]山东鲁洲集团,山东沂水276400

出　　处：《酿酒》2010年第2期58-61,共4页Liquor Making

摘　　要：对传统黄酒生产工艺进行改进,并通过HPLC(高效液相色谱)对改进后工艺发酵过程中发酵醪糖组分的变化进行分析研究,以此为掌握黄酒大罐发酵过程的糖代谢提供理论基础。In this paper,the traditional yellow wine process was improved,the sugar components changes of fermenting mash post process reform were analyzed by HPLC（High Performance Liquid Chromatography） 。From the HPLC analysis,the theoretical basis was provided to master the sugar metabolism in yellowwine big pots fermentation process.

关 键 词：工艺改进 HPLC 发酵醪 大罐发酵 糖代谢 

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]