机械化生产加饭酒发酵过程生物化学成份变化研究  

Mechanized Production of Shaoxing Rice-adding Wine Fermentation Process Increases Biochemical Composition Change Research

作　　者：毛青钟[1] 虞菲[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6期63-67,共5页Liquor Making

基　　金："十一五"国家科技支撑计划重点项目(2008BAI63B06)

摘　　要：对机械化生产加饭酒发酵过程中微生物变化规律进行了研究;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、pH等生化指标的定期观察、检测研究及部分微量成份的定期测定研究,并对细菌进行初步检测和鉴定,乳酸杆菌是机械化生产加饭酒醪细菌类中的优势菌群;结果表明:机械化生产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(细菌)发酵协同作用的混合发酵并行的过程[即:边糖化与边酵母发酵、边乳酸杆菌(细菌)发酵同时协同进行的三边发酵];发酵过程高级醇和乳酸乙酯是逐渐增加的。Add to the mechanization production of shaoxing rice-adding wine fermentation process and the role of changes of micro-organisms were studied;The total number of yeast,yeast form,the total number of bacteria,bacterial morphology,reducing sugar,total acid,volatile acid,alcohol content,pH and other biochemical indicators of the value of regular observation,detection of and part of the periodic determination of trace element research,Bacteria and a preliminary detection and identification,Lactobacillus is the mechanized production of shaoxing rice-adding wine mash plus bacteria flora of the advantages;The results showed that：The mechanization production of shaoxing rice-adding wine the fermentation process of wine is glycosylated with a variety of high-density yeast and lactic acid bacteria（bacteria） fermentation of mixed synergy parallel fermentation process [that is：while saccharification and fermentation of yeast edge,while lactic acid bacteria（bacterial） fermentation at the same time trilateral collaboration to carry out fermentation];High alcohol fermentation ethyl lactate is gradually increased.

关 键 词：加饭酒 机械化 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] TS201.2[轻工技术与工程—食品科学与工程]