摘要
浓香型大曲酒酒精发酵的主要影响因素有养分、温度、氧气、酸度,这些因素的控制是酒精发酵好与坏的关键。糖主要为酵母提供能源进行能量代谢,代谢产物为酒精;窖池内氧含量的高低直接影响酵母的生长和代谢途径,酒精发酵是酵母在无氧条件下的代谢途径;温度、pH直接影响微生物的生长及其酶的活性。
The main factors influencing alcohol fermentation of Luzhou-flavor Daqu liquor cover nutrient, temperature, oxygen, and acidity. Appropriate control of the above factors is the key to successful alcohol fermentation. Sugar mainly provides yeast with energy for energy metabolism and the metabolic product is alcohol. Oxygen content in pits would directly influence yeast growth and its metabolic pathway and alcohol fermentation is the metabolic pathway of yeast under oxygen free conditions. Temperature and pH value would directly influence microbial growth and enzyme activities.
出处
《酿酒科技》
北大核心
2006年第4期61-62,共2页
Liquor-Making Science & Technology
关键词
浓香型大曲酒
酒精发酵
影响因素
Luzhou-flavor Daqu liquor
alcohol fermentation
influencing factors
