传统善酿酒发酵过程生物化学成分变化的研究  

Study on the biochemical components change in the fermentation of traditional shan'niang rice wine

作　　者：毛青钟[1] 胡金凤[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》2010年第2期18-22,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：为了研究传统善酿酒发酵过程中生物化学成分的变化规律,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、感官品质和pH值等生化指标的定期观察、检测和研究,并对细菌的种类进行初步鉴定。结果表明:乳酸杆菌是传统善酿酒醪细菌类中的优势菌群,传统善酿酒的发酵过程是糖化与多品种、高密度酵母和乳酸杆菌协同作用的三边发酵。In order to master the changing principles of biochemical components in the fermentation of traditional shan hiang rice wine, the regular inspection and detection of some chemical indicators, including the total number of yeast, yeast form, the total number of bacteria, bacterial form, reducing sugar, total acid,volatile acids, alcohol content, sensory,quality, and pH degree ,etc. are carried out. The bacterial types were also preliminarily identified. The final result indicates that lactobacillus is the advantageous bacterial in traditional shah niang rice wine, and that the traditional fermentation of shanhiang rice wine is a kind of trilateral fermentation mixed with saecharification and the synergy effects between multi -and -high -density yeast and lactobacillus.

关 键 词：善酿酒 生物化学 酵母 乳酸杆菌 三边发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程]