清香型大曲酒控温发酵工艺  

The Temperature Controlled and Fermentation Technology of Fen-flavor Daqu Liquor

作　　者：周枭 ZHOU Xiao(College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010)

机构地区：[1]西南科技大学生命科学与工程学院,绵阳621010

出　　处：《食品工业》2020年第7期30-34,共5页The Food Industry

基　　金：国家级大学生创新创业训练计划资助项目——清香型大曲酒控温发酵工艺研究(编号201810619026)。

摘　　要：此次试验旨在研究清香型大曲酒控温发酵工艺。通过控制酒醅的发酵温度,分析不同发酵温度下对汾酒发酵的影响,探究不同温度段下的理化指标和微生物变化情况,为清香型大曲酒发酵的温度控制提供理论依据。结果表明:在发酵过程中,窖池的温度变化趋势对于发酵过程起主导作用,温度的高低主要是影响发酵过程中产物的多少。在发酵初期,温度宜保持在15℃左右,且每天增长幅度2~3℃;在发酵中期,将发酵温度控制在30℃以内。The purpose of this experiment was to study the temperature-controlled fermentation technology of fragrant Daqu liquor. By controlling the fermentation temperature of fermented grains, the effects of different fermentation temperatures on the fermentation of Fen Liquor were analyzed, and the physical and chemical indexes and microbial changes under different temperature sections were explored, which provided a theoretical basis for the temperature control of Fen-Liquor fermentation. The results showed that the temperature change trend of cellar played a leading role in the fermentation process, and the temperature mainly affected the number of products in the fermentation process. In the early stage of fermentation, the temperature should be kept at about 15 ℃, and the daily growth rate should be 2 ℃ and 3 ℃, and in the middle stage of fermentation, the fermentation temperature should be controlled within 30 ℃.

关 键 词：控温发酵 汾酒 微生物 

分 类 号：TS262.32[轻工技术与工程—发酵工程]