口子窖酒发酵过程中温度起伏与酵母菌动态变化的关系研究  

Relationship Between Temperature Fluctuations and Yeast Dynamic Changes During Kouzijiao Liquor Fermentation

作　　者：张国强[1] 单淑芳[1] 李想[1] 孙继明[1] 丁咚[1] 

机构地区：[1]安徽口子酒业股份有限公司,安徽淮北235000

出　　处：《酿酒》2015年第3期22-24,共3页Liquor Making

摘　　要：跟踪测量酒醅发酵过程中温度变化及酵母菌消长情况,研究酵母菌的动态变化与温度变化的关系,为提高口子窖酒的质量、产量以及改善发酵条件和工艺流程提供基础数据参考。Tracking and measuring the dynamic changes of temperature and yeast growth during fermentation of fermented grains, the relationship between temperature fluctuations and yeast dynamic changes was investigated in order to provide basic information for the improvement of liquor quality and productivity, as well as modification of fermentation condition and technological process.

关 键 词：酒醅 温度 酵母菌 

分 类 号：TS261.1[轻工技术与工程—发酵工程]