温度对浓香型白酒发酵生酸的影响

Effects of Temperature to Acid Forming in Strong-Flavor Chinese Liquor Fermentation

通过对控温发酵与传统发酵方法进行对照试验,检测不同发酵期糟醅中酵母菌、兼性厌氧细菌的数量和乳酸、已酸的生成量.发现在发酵初期控制较低温度,可以使酵母菌成为优势菌群,抑制乳酸生成.在发酵中后期控制较低温度,可以使兼性厌氧细菌的数量出现两个峰值,促进已酸的生成.初步解析了发酵温度对酵母菌、兼性厌氧细菌的影响,以及酵母菌、兼性厌氧细菌的消长与乳酸、已酸的生成量的关系.表明用换热方法实现对浓香型白酒发酵温度进行控制可以降低乳酸生成量,提高已酸生成量.

The number of yeasts and anaerobic bacteria,and the formation of lactate and caproate in different fermentation phases of strong-flavor Chinese liquor distiller s grains of traditional and temperature-control fermentation were detected.It displays that the lower fermentation temperature through artificially controlling,the yeasts become predominant microorganisms and the lactic acid production is inhibited in the initial and early fermentation phases;the anaerobic bacteria appears two maximum biomass and th...