摘要
本项目利用黄鹤楼酒生态洞酿车间,探索其区别于其他传统白酒生产的独特之处。研究了不同季节浓香型白酒典型微生物菌群在整个发酵周期的动态变化,通过平板计数法对春夏秋冬4个季节窖池典型微生物菌群数量进行动态监测,比对在相同生产工艺条件下,酿造浓香型白酒发酵过程中糟醅微生物(酵母菌、细菌、霉菌)的数量变化,为黄鹤楼生态洞酿基酒产质量在不同季节的稳定性提供依据。
The distinctive features of the cave workshops of Huanghelou Distillery were explored.Besides,the dynamic change of the typical microbial groups in the whole fermentation cycle in different seasons was studied.The number of typical microbial flora in different seasons was monitored dynamically by plate counting method.The number change of microbes (yeast,bacteria,and mould) in fermented grains under the same production conditions was compared.The study provided scientific data for ensuring the quality stability of base liquor produced in caves in different seasons.
作者
张超
田鹏
徐秋硕
李俊薇
刘艳
张宝玉
董孝元
ZHANG Chao;TIAN Peng;XU Qiushuo;LI Junwei;LIU Yan;ZHANG Baoyu;DONG Xiaoyuan(Huanghelou Distillery Co.Ltd.,Wuhan,Hubei 430050;Yashibo Technology Co.Ltd.,Wuhan,Hubei 430050,China)
出处
《酿酒科技》
2019年第9期65-67,70,共4页
Liquor-Making Science & Technology
关键词
浓香窖池
生态洞酿
糟醅微生物
Nongxiang fermentation pit
cave fermentation
microbes in fermented grains
