摘要
为了明确杜康复合香型白酒的酿造机制,本研究探索了该工艺中堆积工艺的微生物变化、堆积酒醅的理化指标变化及入池后酒醅的理化指标变化。研究表明,堆积过程是酿造体系中细菌和酵母富集和增长的过程,也是霉菌逐步消亡的过程;在堆积过程中,通过消耗淀粉、增加糖分和酒精成分;入池发酵分析表明,上层酒醅各项指标变化幅度都大于下层酒醅。总体研究说明了堆积工序是为复合香酿造体系预培养酿造功能微生物、提供风味前体物质和调整酿造体系发酵环境的过程。
In order to clarify the fermentation mechanism of Dukang Compound-Flavor Baijiu,we studied the changes of microorganisms and physicochemical indexes of fermenting grains during stacking and in-pit fermentation.The results showed that the stacking process was a period of enrichment and growth of bacteria and yeast,and a period of gradual disappearance of mould.During the stacking process,starch was consumed,sugar and alcohol were produced.The in-pit fermentation analysis showed that the changes of each index of the upper-layer fermenting grains were greater than that of the lower-layer fermenting grains.In conclusion,the stacking process is a process of pre-cultivating functional microorganisms,providing flavor precursors,and adjusting the fermentation environment of the complex fermentation system.
作者
葛向阳
何惠昭
徐岩
张献敏
何晨旭
GE Xiangyang;HE Huizhao;XU Yan;ZHANG Xianmin;HE Chenxu(Jiangnan University,Wuxi,Jiangsu 214122;Ruyang Dukang Distillery Co.Ltd.,Luoyang,Henan 471241,China)
出处
《酿酒科技》
2019年第12期89-92,112,共5页
Liquor-Making Science & Technology
基金
河南省重大科技专项（181100211400）
关键词
复合香
堆积
酒醅
功能微生物
compound-flavor Baijiu
stack
fermenting grains
functional microorganisms
