摘要
为了进一步明确芝麻香型白酒酿造体系中关键功能微生物的演变规律,针对芝麻香型白酒独特的堆积工序,跟踪其细菌、酵母及霉菌总体的生长状况,并对堆积工序的酒醅常规指标进行了分析。研究表明:堆积工序是细菌和酵母进一步丰富和强化的过程,正是基于该类微生物的生长代谢,致使堆积温度升高,酸度增大,这为芝麻香型白酒的特征香气物质前体物的合成奠定了基础。
In order to further clarify the evolution regularity of the key functional microorganisms in the sesame flavor liquor brewing system, this study was aimed at the unique accumulation process of sesame flavor liquor, tracking the growth of bacteria, yeast, and mould, and analyzed the routine indexes of the fermented grains in the accumulation process. The research shows that the accumulation process is the process for further enrichment and strengthening of bacteria and yeast. Just based on the growth and metabolism of this kind of microorganism, the increase of accumulation temperature and acidity were obtained, which lays the foundation for the synthesis of the characteristic aroma precursors of sesame flavor liquor.
作者
陈向田
CHEN Xiangtian(Jiangsu People Brewery Co.,Ltd.yanchen 224100,Jiangsu,China)
出处
《酿酒》
CAS
2018年第6期39-41,共3页
Liquor Making
关键词
芝麻香型白酒
堆积工艺
关键功能微生物
sesame flavor liquor
accumulation process
key functional microorganisms
