摘要
本文以酱香型白酒下沙、造沙轮次堆积发酵酒醅为研究对象,分析了堆积过程不同位置和时间的酒醅温度与微生物变化规律及其相互关系。结果表明,堆积发酵酒醅温度由内向外逐渐升高,表层酒醅温度变化呈"S"型曲线,其升温幅度高于内部酒醅;而堆子顶部与中部升温幅度高于底部。堆积发酵初期细菌数量高于酵母菌,经堆积发酵细菌与酵母菌的数量逐渐增加,至入窖前细菌和酵母菌数量均达到10^7~10^8CFU/g酒醅。酒醅温度升高会延迟微生物数量的增加,说明微生物的生长繁殖对堆积温度的升高有促进作用;而当酒醅温度超过50℃后,细菌和酵母菌数量均有降低。
In this study,we investigated the fermenting grains during stacking fermentation in the 1 st and 2 nd production cycle of Jiangxiang Baijiu,and analyzed the change rules of and the relationship between temperature and microorganism at different positions of the stack at different times.The results showed that,during stacking fermentation,the temperature of the fermenting grains gradually increased from the inside of the stack to the outside;at the surface of the stack,the temperature change trend was in an S curve,and the temperature increase was larger than that of the inside of the stack;the temperature increase of the top and middle of the stack was larger than that of the bottom.At the beginning of stacking fermentation,the amount of bacteria was higher than that of yeast;during the process of stacking fermentation,the amount of bacteria and yeast increased significantly;the total amount of bacteria and yeast reached up to 10^7 CFU/g to 10^8 CFU/g at the end of stacking fermentation.The increase of temperature in the stack occurred later than the increase of microorganisms,which indicated that the growth and reproduction of microorganisms could promote the increase of temperature.When the temperature of the fermenting grains exceeded 50℃,the amount of bacteria and yeast decreased.
作者
涂昌华
郝飞
汪地强
吉小超
王宗强
钱书杨
TU Changhua;HAO Fei;WANG Diqiang;JI Xiaochao;WANG Zongqiang;QIAN Shuyang(Maotai Distillery Co.Ltd.,Renhuai,Guizhou 564500,China)
出处
《酿酒科技》
2020年第2期60-64,共5页
Liquor-Making Science & Technology
关键词
酱香型白酒
堆积发酵
温度
微生物
Jiangxiang Baijiu
stacking fermentation
temperature
microorganism
