摘要
通过改变窖帽高度,研究浓香型白酒窖内发酵过程中典型微生物变化趋势。研究发现,随着窖帽高度的增加,窖池内微生物含量变化呈现一定的规律性,同一时期同一层面不同窖帽高度窖池内微生物含量存在差异,同一时期同一窖池内不同层面糟醅之间微生物含量亦存在细微差异。结果表明,浓香型白酒窖内发酵过程中,窖内各层面糟醅之间物质能量传递存在差异。适当增加窖帽高度有利于窖内不同层面之间微生物群落结构的演替,能够更好地利用发酵环境,提高原酒酒质。
The change trend of typical microbes in fermented grains of Nongxiang Baijiu（liquor） during the fermentation process after the change of pit cap height was investigated in this study. The results suggested that,with the increase of pit cap height, the change of microbial content in pits presented certain rules. For pits of different pit cap height, there was some difference in microbial content in fermented grains of the same layer in the same period. For fermented grains of different layers in the same pit and in the same period, there was also some difference in microbial content. It showed that, there was insufficient materials and energy transfer among fermented grains of different layer during the fermentation of Nongxiang Baijiu（liquor）. Appropriate increase of pit cap height was beneficial to microbial community structure succession in different layers in the pit. As a result, the fermentation environment was better utilized and base liquor quality got improved.
出处
《酿酒科技》
2015年第10期28-31,共4页
Liquor-Making Science & Technology
基金
四川省科技支撑项目<基于风味指纹图谱的微生物强化共培技术研究及应用>(项目编号2014SZ0129)资助
关键词
高窖帽
微生物
浓香型白酒
变化趋势
白酒
high pit cap
microorganism
Nongxiang Baijiu（liquor）
change trends
Baijiu（liquor）
