In order to better understand the differences of acid producing environment in Lipei (LP) and Tiaopei (TP) of Fen flavor Baijiu,the acidity,biomass of acid producing bacteria,short chain fatty acids of fermented grains and corresponding liquor during different periods of fermentation in LP and TP were quantitatively analyzed.Results showed that the acidity of fermented grains in TP was higher than that in LP,and the increasing speed was faster.The maximum difference of acidity was 2.22 in the two stages.The biomass of lactic acid bacteria showed a saddle-shaped change during the fermentation process of LP,and there was a phenomenon of secondary fermentation;the total number of lactic acid bacteria increased first and then decreased during the fermenting period,and the biomass of acid-producing bacteria was higher than that during the fermenting period.On the whole,the content of short-chain fatty acids in the fermenting process during the TP was higher than that in the LP.The contents of caproic acid,valeric acid and propionic acid were higher at the beginning of the TP,and they were highly expressed in the whole fermenting process,especially propionic acid,which had the highest difference multiple at the end of the fermentation.The highest level of acid production in the LP stage was only close to 7 pairs (days) of time in the TP.Similarly,the content of SCFAs in fermenting period in TP was higher than that in LP except caproic acid.Obviously,the fermentation environment in TP has a great impact on the level of acid production,especially the changes of other SCFAs except acetic acid.
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