多粮小曲清香型白酒发酵过程中微生物动态变化研究  

Research on Dynamical Variation of Microbial in Fermentation Process of Multi-grain Xiaoqu Liquor

作　　者：王万能[1] 王鹏[1] 王东 娄国平 龚晓林 范新发[1] 赵远雕 邱重晏[1] 

机构地区：[1]重庆理工大学药学与生物工程学院,重庆400054 [2]重庆市江津酒厂(集团)有限公司,重庆402284

出　　处：《重庆理工大学学报（自然科学）》2011年第11期30-33,共4页Journal of Chongqing University of Technology：Natural Science

基　　金：重庆市自然科学基金资助项目(2004CC36);重庆理工大学博士基金资助项目(2009ZD05)

摘　　要：以重庆市江津酒厂生产窖池中不同发酵时间的酒醅为研究对象,对小曲清香型白酒发酵过程中微生物进行分离鉴定及计数,研究微生物在发酵过程中的动态变化。根据实验结果,讨论了部分微生物对白酒香味形成的不同作用。Brewing liquor is the process of microbial biochemical metabolism.it is the synergy result of a variety of microorganisms.Different microbe participates in the fermentation process and produced different tastes,styles,types and quality wine.Therefore,to find out the substance in fermentation process of multi-grain Xiaoqu liquor,the microorganism kinds and dynamic changes of cellar of Chongqing Jiangjin brewery were studied.The microorganisms of multi-grain Xiaoqu liquor fermentation cellar were separated,identified and counted in fermentation process.

关 键 词：微生物 多粮 发酵 小曲清香型白酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]