浓香型白酒酒醅发酵体系参数变化相互关系的分析研究  

Correlations of Fermentation System Parameter Change of Nongxiang Fermented Grains

作　　者：陆其刚[1] 甘广东[1] 张广松[1] 冯海燕[1] 李喆[1] 姜雷[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2016年第10期45-47,52,共4页Liquor-Making Science & Technology

摘　　要：通过传统微生物培养、理化分析和风味物质提取等方法,跟踪分析浓香型白酒酒醅发酵过程中各参数变化趋势,研究得出酒醅微生物群落结构变化与理化参数、风味物质之间的内在关系,并初步分析浓香型白酒酒醅发酵代谢变化过程。By means of traditional culture, phsiochemical analysis and flavoring compounds extraction etc., the change trend of each parameterin the fermentation process of Nongxiang fermented grains was traced and analyzed. Furthermore, the correlations among microbe communi-ties change, physiochemical parameters, and flavoring compounds were explored. And the metabolic mechanism of Nongxiang fermentedgrains was investigated preliminarily.

关 键 词：微生物 酒醅 理化参数 风味物质 相互作用 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TQ920.1[轻工技术与工程—食品科学与工程]