山西老陈醋生产过程中酒精度变化规律研究  

Study on the Variation Regularity of the Alcohol Content in Shanxi Mature Vinegar during Production Process

作　　者：吴光明[1] 杨林娥 张磊[1] 赵欣[1] 王争争[1] 

机构地区：[1]山西省生物研究所,山西太原030006

出　　处：《山西农业科学》2015年第4期450-451,459,共3页Journal of Shanxi Agricultural Sciences

基　　金：国家"863"计划项目(2011AA10090401);山西省科技攻关项目(20120313030-2)

摘　　要：采用蒸馏法,对山西老陈醋整个生产过程中酒精与醋酸发酵阶段酒精度的变化进行了分析测定。结果表明,山西老陈醋在酒精发酵第2天即生成大量的酒精,酒精度达到5.0%,而后在酒精发酵结束(后发酵15 d)时,酒精度达到最大(7.0%~8.5%);醋酸发酵阶段,酒精缓慢减少,待醋酸发酵至第9天时酒精基本无残留,酒精转化完全,发酵结束。酒精度是酒精发酵阶段与醋酸发酵阶段的严控指标。The alcohol content was analyzed by distillation in the alcoh^d and acetic acid fermentation production process of Shanxi mature vinegar. The result showed that there were a lot of alcohol generated on the second day in alcohol fermentation, the alcohol content was 5.0%, and alcohol content was maximum （7.0%-8.5%） at the end of the alcohol fermentation （ 15 days）. The alcohol content de- creased slowly in the acetic acid fermentation stage becanse alcohol changed into acetic acid, on the ninth day the alcohol content was ze- ro, the alcohol was changed completely. The alcohol content was controlled index in the stages of alcoho and acetic acid fermentation.

关 键 词：山西老陈醋 生产过程 酒精度 

分 类 号：TS264.22[轻工技术与工程—发酵工程]