黄酒发酵过程中酸败现象的研究  

Reserch on Rancidity in the Fermentation Process of Yellow Rice Wine

作　　者：孔小勇[1] 王鹏举 

机构地区：[1]中国矿业大学南湖校区化工学院,江苏徐州221116 [2]陕西鹏翔酒业有限公司,陕西延安717500

出　　处：《酿酒科技》2011年第8期47-50,共4页Liquor-Making Science & Technology

摘　　要：黄酒发酵过程中经常会出现酸败的现象,发酵醪的特征是其中乳酸含量超标,原因是乳酸杆菌的非正常代谢造成的。对发酵醪镜检可以有效判断发酵是否正常。创造良好的工艺条件,确保酵母菌、乳酸菌等菌群平衡,保持糖化发酵平衡,是防治酸败的根本方法。Rancidity often occurs in the fermentation process of yellow rice wine, one of the characteristics of fermenting mash is its lactic acid content in excess of the standards, which caused by abnormal metabolism of lactic acid bacteria. Microscopic examination to the fermenting mash could determine whether it is normal. Proper technical conditions to ensure the equilibrium among microzyme and LactobaciUus etc. and to keep saccharifying fermentation balance is the basic principle to prevent rancidity.

关 键 词：黄酒 发酵 乳酸杆菌 酸败 

分 类 号：TS262.4[轻工技术与工程—发酵工程]