食品与发酵工业 >

2011 , Vol. 37 >Issue 09: 41 - 44

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.048

食品与发酵工业

浓香型白酒控温发酵下糟醅典型微生物的变化趋势

  • 张超 ,
  • 蒲岚 ,
  • 李璐 ,
  • 邱树毅 ,
  • 王涛 ,
  • 游玲 ,
  • 谢善慈 ,
  • 许德富 ,
  • 倪斌 ,
  • 税梁扬 ,
  • 冯学愚
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网络出版日期: 2011-09-25

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Trends of Microbes in Temperature-control Fermentationm Material of Strong-flavor Chinese Liquor

  • Zhang Cao ,
  • Pu Lan ,
  • Li Lu ,
  • Qiu Shu-yi ,
  • Wang Tao ,
  • You Ling ,
  • Xie Shan-ci ,
  • Xu De-fu ,
  • Ni Bin ,
  • Shui Liang-yang ,
  • Feng Xue-yue
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Online published: 2011-09-25

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摘要

研究了在用换热方式实现对浓香型白酒发酵过程温度进行控制的条件下,通过对控温发酵与传统发酵方法进行对照试验,用平板涂布计数法检测不同发酵期糟醅中典型微生物的变化趋势,探讨温度对好氧细菌、兼性厌氧细菌、酵母菌、霉菌数量的影响。表明在发酵前期控制窖内温度上升,利于酵母菌数形成生长优势;在发酵后期控制窖内温度缓落,利于兼性厌氧细菌的繁殖代谢;"前缓、中挺、后缓落"的发酵温度变化趋势更利于酯的生成。

关键词： 浓香型白酒; 微生物数量; 发酵温度控制

本文引用格式

张超 , 蒲岚 , 李璐 , 邱树毅 , 王涛 , 游玲 , 谢善慈 , 许德富 , 倪斌 , 税梁扬 , 冯学愚 . 浓香型白酒控温发酵下糟醅典型微生物的变化趋势[J]. 食品与发酵工业, 2011 , 37(09) : 41 -44 . DOI: 10.13995/j.cnki.11-1802/ts.2011.09.048

Abstract

In order to detect the trends of microbes in fermentation material when the temperature was controlled by heat-exchanger,the number of aerobic bacteria,anaerobic bacteria,yeasts and molds were counted by culturing on Petri-dish.The results showed that yeasts could gain advantages by restraining the temperature rising at the beginning of fermentation;the metabolic of anaerobic bacteria could benefit from stable and higher temperature at the end of fermentation;the principle of "Slow rise at beginning,stable in mid and slow down at end" is good for esters forming.

Key words： strong-flavor Chinese liquor; number of microbes; temperature-control

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