芝麻香白酒堆积及发酵过程中酒醅理化指标变化的研究  

Changes of Physicochemical Indexes of Fermented Grains of Zhimaxiang Baijiu during Fermentation

作　　者：王文洁 马春玲[1,2] 刘玉涛 张梦梦 吴玉轩 赵巧珍 胥鑫钰 WANG Wenjie;MA Chunling;LIU Yutao;ZHANG Mengmeng;WU Yuxuan;ZHAO Qiaozhen;XU Xinyu(School of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353;Jinan Baotuquan Distillery Co.Ltd.,Jinan,Shandong 250115,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,山东济南250353 [2]济南趵突泉酿酒有限责任公司,山东济南250115

出　　处：《酿酒科技》2023年第4期17-21,共5页Liquor-Making Science & Technology

摘　　要：为了进一步明确芝麻香型白酒的酿造机理,利用可培养技术对堆积过程微生物变化规律、堆积及入池后酒醅的生理生化指标变化进行了研究。研究表明,堆积过程中不断富集空气中的酵母菌与细菌并不断增殖,霉菌逐渐死亡;堆积过程是一个不断消耗淀粉,增加温度、酸度与糖分的过程,为芝麻香型白酒的后续发酵与香气前体物质的生成奠定了基础。In order to clarify the fermentation mechanism of Zhimaxiang Baijiu,we studied the changes of microorganisms during the stacking fermentation process,and the changes of physicochemical indexes of the fermented grains during the stacking fermentation process and the in-pit fermentation process.The results showed that during the stacking fermentation process,yeasts and bacteria pro-liferated,while molds gradually declined;starch was continuously consumed,and temperature,acids and saccharides increased.The stacking fermentation process lays the foundation for the subsequent fermentation of Zhimaxiang Baijiu and the generation of aroma precursors.

关 键 词：芝麻香型白酒 堆积过程 酒醅 理化 微生物 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]