摘要
将传统清香型白酒生产工艺的堆积时间缩短到6 h,对大二米查发酵过程中温度变化曲线、常规理化指标以及微生物群落结构变化与传统工艺进行对比。试验结果表明:该工艺条件的改变对发酵过程中温度变化、常规理化指标影响不大,主要影响在于优势细菌和真菌组成以及微生物群落PCA分析上。
The time of traditional stacking technology was shortened to 6 hours.The change of fermentation temperature,conventional physical and chemical indexes and microorganisms community structure in the brewing process of the light flavor Baijiu were compared with the traditional brewing process.The results showed that the change of technological conditions has little effect on the temperature change,conventional physical and chemical indexes,but has a certain impact on composition of main bacteria and fungi in the fermentation process and PCA analysis of microorganisms community.
作者
史斌斌
耿添霈
王军燕
刘帅
张天瑞
SHI Binbin;GENG Tianpei;WANG Junyan;LIU Shuai;ZHANG Tianrui(Shanxi Xinghuacun Fen Wine Factory Co.,Ltd.,Fenyang 032205,Shanxi,China)
出处
《酿酒》
CAS
2023年第1期80-84,共5页
Liquor Making
关键词
清香型白酒
堆积工艺
酒醅微生物
高通量测序
light flavor Baijiu
stacking technology
microorganisms in fermented grains
high-throughput sequencing
