摘要
对机械化生产元红酒发酵过程中微生物变化规律进行了研究;通过对酵母菌总数、酵母形态、细菌总数、细菌形态、还原糖、总酸、挥发酸、酒精度、pH等生化指标的定期观察、检测研究及部分微量成份的定期测定研究,并对细菌进行初步检测和鉴定,乳酸杆菌是机械化生产元红酒醪细菌类中的优势菌群;结果表明:机械化生产元红酒的发酵过程是糖化与多品种、高密度酵母和乳酸杆菌(细菌)发酵协同作用的混合发酵并行的过程[即:边糖化与边酵母发酵、边乳酸杆菌(细菌)发酵同时协同进行的三边发酵];发酵过程高级醇是逐渐增加的,乳酸乙酯量少,基本检测不到。
Add to the mechanization production of shaoxing yuanhong wine fermentation process and the role of changes of micro-organisms were studied;The total number of yeast,yeast form,the total number of bacteria,bacterial morphology,reducing sugar,total acid,volatile acid,alcohol content,pH and other biochemical indicators of the value of regular observation,detection of and part of the periodic determination of trace element research,Bacteria and a preliminary detection and identification,Lactobacillus is the mechanized production of shaoxing yuanhong wine mash plus bacteria flora of the advantages;The results showed that：The mechanization production of shaoxing yuanhong wine the fermentation process of wine is glycosylated with a variety of high-density yeast and lactic acid bacteria（bacteria） fermentation of mixed synergy parallel fermentation process [that is：while saccharification and fermentation of yeast edge,while Lactobacillus（bacterial） fermentation at the same time trilateral collaboration to carry out fermentation];High alcohol fermentation is gradually increased,The ethyl lactate quantity are few,Does not examine basically.
出处
《酿酒》
CAS
2010年第3期31-34,共4页
Liquor Making
基金
"十一五"国家科技支撑计划重点项目(2008BAI63B06)
关键词
元红酒
机械化
发酵过程
乳酸杆菌
三边发酵
Shaoxing yuanhong wine Mechanization Fermentation process Lactobacillus Trilateral fermentation
