特香型白酒酿造过程中物质变化规律研究  

Study on the change rules of chemical composition of site-flavor fermented grains in fermentation process

作　　者：章肇敏[1] 吴生文[1] 李科发[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《食品工业科技》2012年第9期108-110,113,共4页Science and Technology of Food Industry

基　　金：江西省科技厅"科技支撑计划"(2009BGA02800)

摘　　要：从理化指标、微生物总数及酶活性等角度,研究了特香型白酒酿造过程中各类物质的变化规律,为白酒的酿造生产提供了理论依据。研究表明,发酵过程中温度逐渐升高后下降,酒精度不断增加,酸度逐渐增高,总酯含量逐渐增加,氨态氮含量总体趋势为先减小后增加再减小,微生物总数随着发酵的进行逐渐达到峰值,后逐渐减小。经过一个发酵周期后,酒醅的水分含量在发酵前后约可升高7%左右,淀粉和还原糖含量分别可下降39.95%和61.96%。The all kinds parameter of site-flavor of liquor in brewing process were studied from the aspects of physical and chemical charater,microbial count and enzyme activity.It provided theoretical basis for the brewing of liquor production.The results showed that during the period,the temperature increased first and decreased later.Alcoholic strength,acidity and total ester constantly increased.Ammoniacal nitrogen content decreased first and increased later,and then decreased.The total microbial counts reached the peak along with fermentation,then decreased later.After one fermentation period,the water content of fermented grains increased by about 7%,starch and reducing sugar decreased by 39.95% and 61.96%,respectively.

关 键 词：特香型白酒 酿造过程 变化规律 

分 类 号：TS262.3[轻工技术与工程—发酵工程]