浓香型白酒发酵过程中微生物消长与香味物质变化研究  

Investigation on the Microbial Variation and the Change of Aroma Compositions During the Fermentation of Luzhou-flavor Liquor

作　　者：吕辉[1] 张宿义[2] 冯治平[1] 赵金松[2] 方军[1] 

机构地区：[1]四川理工学院,四川自贡643000 [2]泸州老窖股份有限公司,泸州646000

出　　处：《食品与发酵科技》2010年第3期37-40,59,共5页Food and Fermentation Science & Technology

基　　金：泸州老窖科研奖学金项目。基金编号:08ljzk13

摘　　要：本文对浓香型白酒糟醅发酵过程中微生物以及理化因子进行了研究,并利用GC-MS对糟醅所含香味成分的变化进行了检测,结果表明糟醅微生物的变化调控着理化因子以及香味成分的变化,初步揭示了浓香型白酒的发酵机理。In this paper, the microorganism and the physical and chemical factors were studied in fermentation process, and the changes of aroma compositions in Zaopei of Luzhou-flavor fermentation process were assayed by GC-MS, The results showed that the change of physical and chemical factors and flavor components were regulated by the change of microorganism in fermented grains, it revealed the fermentation mechanism of Luzhou-flavor liquor preliminarily.

关 键 词：微生物 浓香型白酒 理化因子 香味成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程]