生物酸化黄酒工艺的研究  

Biological Acidification of Yellow Rice Wine

作　　者：肖蒙 刘克 黄媛媛 彭金龙 胡健 

机构地区：[1]上海金枫酒业股份有限公司,上海201501 [2]上海石库门酿酒有限公司,上海201501

出　　处：《酿酒科技》2017年第1期68-70,72,共4页Liquor-Making Science & Technology

摘　　要：通过单因素实验和正交实验确定乳酸菌制备生物酸化液的最优发酵条件:菌株A、接种量5%(v/w)、培养基为90%(w/w)大米糖化液+10%(w/w)麦芽汁、总糖浓度80 g/L、发酵时间96 h。在此条件下制备的生物酸化液经过巴氏杀菌,冷却之后按照10%(v/w)接种量接入烘米法酿造黄酒的发酵罐中,能起到以酸制酸,抑制杂菌繁殖,酸味纯正,保证黄酒质量的目的。The best fermenting conditions for the preparation of biological acidizing fluid by lactic acid bacteria were determined by single factor test and orthogonal test as follows： strain A, 5 % （v/w） inoculating quantity, culture mediums composed of 90 %（w/w） rice saccharifying liquid ＋ 10 %（w/w） malt juice, total sugar content was 80 g/L, and fermentation time was 96 h. The produced biological acidizing fluid underwent pasteurization and cooling and then was inoculated （inoculating quantity of 10 %（v/w）） in the fermenting pot of yellow rice wine produced by drying rice method, which could effectively inhibit acids formation and bacteria reproduction, and guarantee pure acid taste and good wine quality.

关 键 词：黄酒 乳酸菌 生物酸化 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]