摘要
以宋河不同窖龄窖池及各窖池所产原酒为实验材料,针对窖池窖泥中各种微生物的含量以及分布对酒质的影响进行分析探讨。研究结果可以看出随着窖池窖龄的增加,窖池酵母菌含量、细菌含量和放线菌含量均有所提高,且同一窖龄窖池酵母菌和放线菌含量窖池池壁多于窖池底部,细菌含量窖池池壁少于窖池底部;霉菌在窖池中含量相对较少,且随窖池窖龄变化其含量变化不明显;好氧芽孢菌和厌氧芽孢菌,窖池池底和窖池池壁含量均随窖池窖龄增长而增高,且厌氧芽孢菌随窖龄增长速率快于好氧芽孢菌,同一窖龄窖池好氧芽孢菌含量窖池池壁多于窖池池底,同一窖龄窖池厌氧芽孢菌含量窖池池壁少于窖池池底;除霉菌外其他菌种均与窖池窖龄呈显著正相关性。经感官评定和气相色谱分析,不同窖龄窖池所产原酒质量随着窖池窖龄的增加显著提升。
The fermentation pits of different ages and the base liquor from different pits in Songhe Distillery were taken as the research objects,and the influence of the amount and distribution of microbes in the pit mud on the quality of the produced liquor was explored.The results showed that,with the increase of pit age,the amount of yeasts,bacteria and actinomycetes in the pit mud increased;the amount of yeasts and actinomycetes on the pit walls was larger than that at the pit bottom,while the amount of bacteria on the pit walls was smaller than that at the pit bottom;the amount of molds was small in the pit,and showed no obvious change over time;the amount of aerobic/anaerobic sporeformers increased with the increase of pit age,and the increase rate of anaerobic sporeformers was higher than that of aerobic sporeformers;the amount of aerobic sporeformers on the pit walls was larger than that at the pit bottom,while the amount of anaerobic sporeformers on the pit walls was smaller than that at the pit bottom.Except for molds,the amount of all microbes showed significant positive correlation with pit age.Sensory evaluation and gas chromatographic analysis showed that the quality of the base liquor increased with the increase of pit age.
作者
李学思
王杨
曹振华
詹胜
LI Xuesi;WANG Yang;CAO Zhenhua;ZHAN Sheng(School of Food and Bio-engineering,Henan University of Animal Husbandry and Economy,Zhengzhou,Henan 450046;Henan Institute of Food Industry Co.Ltd.,Zhengzhou,Henan 450053;Songhe Distillery Co.Ltd.,Luyi,Henan 477265,China)
出处
《酿酒科技》
2021年第9期74-79,共6页
Liquor-Making Science & Technology
关键词
窖泥
窖龄
微生物
酒体质量
pit mud
pit age
microbes
liquor quality
