多粮兼香型白酒窖内发酵动态变化初探  

Dynamic changes of the multi-grain and flavor liquor cavities fermentation

作　　者：周瑞平[1] 游玲[2] 陈云宗 刘超[1] 江东材 唐代云 

机构地区：[1]四川省宜宾市叙府酒业股份有限公司技术中心,四川宜宾644000 [2]发酵资源与应用四川省高校重点实验室,四川宜宾644000

出　　处：《食品工业科技》2012年第18期214-216,396,共4页Science and Technology of Food Industry

基　　金：四川省科技厅支撑项目(2010SZ0229);四川省经委重大产业创新专项(2010YB00165);宜宾市引进高层次人才项目(2011YG02)

摘　　要：分析了多粮兼香型白酒窖内发酵过程中糟醅酒度、残糖、残淀、总酸、总酯以及微生物群落的动态变化。发现多粮兼香型发酵的主发酵期在发酵前30d完成,这一时期在酵母发酵及霉菌的糖化作用下,酒度达到最高值6.47度,残糖迅速下降,残淀快速分解;30d后,下层糟醅已没有酵母存活,在兼性厌氧细菌及厌氧细菌的作用下,有机酸、总酯开始快速增长。整个发酵阶段,丝状真菌和细菌分别出现了2次和3次峰值。该研究结果对解析兼香型白酒窖内发酵过程具有重要的参考价值。The dynamic change of fermented grains＇ alcohol,residual sugar,residual starch,total acids and total esters and microbial communities in the fermentation process of multi-grain of the flavor liquor cavities were analyzed in this paper.The result showed that the main fermentation period of multi-grain and flavor fermentation completed within 30d in the fermentation.During this period,the maximum alcohol reached 6.47° in the saccharification of yeast and mold.At the same time,the residual sugar declined rapidlly and the residue amylin resolved swiftly.After 30d,there was no yeast surviving in lower Grains.The organic acids and esters increased rapidlly in the role of facultative anaerobic bacteria and anaerobic bacteria.In the fermentation stage,filamentous fungi and bacteria appeared peak 2 and 3 times respectively.The result of the analytical and flavor liquor cavities fermentation process had important reference value.

关 键 词：多粮兼香型白酒 物质变化 微生物 

分 类 号：TS201.2[轻工技术与工程—食品科学]