摘要
对宣酒芝麻香型白酒生产过程中,空气环境、窖池内环境以及酒醅发酵全程跟踪取样,采用平板计数法检测微生物数量。结果表明,空气环境与堆积、发酵酒醅中菌类总数表现一致,均为细菌>酵母菌>霉菌。窖池内环境中细菌总数明显高于酵母菌与霉菌总和,并且中上层多于下层。宣酒芝麻香白酒的酿造与独特的自然环境和特有的工艺操作密不可分。
During the production of Sesame-flavor Xuan liquor, the method of platecount were put into pratice in ordor to know the bacterial characteristics of the change and distribute in fermented grains during the fermentation and air environment and pits internal environment. The results show that the same phenomenon at the total quantites of microbe, Baeterium[[]Yeast[[]Mycete in air environment and piling and fermented grains. The total bacterial quantitues in the pit environment were obviously more than yeast and Mycete quantitues, and the lower strata had the least quantitues. The brewing of Sesame-flavor Xuan liquor are inseparable with the unique natural environment and the special process operation.
出处
《酿酒》
CAS
2012年第1期44-46,69,共3页
Liquor Making
关键词
宣酒
芝麻香型白酒
微生物
数量
Xuan liquor
sesame-flavor liquor
microbe
quantity
