己酸等有机酸对酒醅发酵影响的研究

Study on the Effects of Different Organic Acids on the Fermentation of Fermented Grains

对发酵过程不同有机酸对酒醅发酵的影响进行研究。结果表明,酒醅中的各种有机酸对酒醅发酵的影响存在差异,其影响大小排序为己酸、丁酸、乙酸等;实际生产过程酒醅的己酸应控制在25mg/100g以下、丁酸为20mg/100g以下,且己酸、丁酸总量应控制在40mg/100g以下,才能确保产品质量和稳定出酒率;糖化力较低时,应该提高曲的发酵力,保证酒醅发酵正常,实现产质量的稳定。(孙悟)

The effects of different organic acids on the fermentation of fermented grains were studied. The results suggested that there existed difference in the effects of different organic acids on the fermentation of fermented grains （decreasing sequence of the effects as hexanoic acid, butyric acid, acetic acid, and lactic acid etc.）. In production practice, hexanoic acid content, butyric acid content, and the total content of hexanoic acid and butyric acid in fermented grains should be controlled below 25 mg/100 g, 20 mg/100 g, and 40 mg/100 g respectively, which could guarantee product quality and liquor yield. When the sacchafifying power was low, the fermenting power of starter should be improved to guarantee normal fermentation of fermented grains and to achieve stable product quallity.