浓香型白酒翻沙糟发酵过程的动态研究  

Dynamic change of during fermentation of luzhou-flavor liquor using sand-cast technique

作　　者：刘义会[1] 张宿义[1,2] 税梁扬[2] 蔡小波[2] 郑伟[2] 宋艳[2] 刘世龙[2] 

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：《中国酿造》2013年第1期74-77,共4页China Brewing

摘　　要：在浓香型白酒翻沙糟的发酵过程中,跟踪糟醅温度,对糟醅定期取样进行常规理化和微生物分析,并对各项指标进行相关性分析,初步揭示了浓香型白酒翻沙糟发酵过程中各理化指标、微生物的变化规律。结果表明糟醅的酒精含量并不是受单一因素的影响,而是由多种因素协调作用决定的,其中,水分、还原糖以及淀粉含量对其影响较大。Temperature, microbes and physiochemical indexes, and correlation of different factors in fermented grains using sand-cast technique were studied through tracing and sampling in the fermentation process. The trend of changes of physiochemical factors and microbes during luzhou-flavour liquor fermentation using sand-cast technique were revealed preliminarily. The results showed that the alcohol content of distilled grains was deter- mined by combination of various kinds of factors, and among which moisture, sugar content and starch content were the leading factors.

关 键 词：翻沙糟 理化指标 微生物 相关性 

分 类 号：TS261.4[轻工技术与工程—发酵工程]