酱香型酒糟醅堆积过程温度和微生物区系变化及其规律性

The Change Rules of Temeprature and Microflora During the Stacking of Maotai-flavor Fermenting Grains

研究了酱香型酒糟醅堆积过程温度和微生物区系的变化动态。结果表明:①通过堆积,糟醅堆表40 cm厚的堆表层温度有较大幅度上升,一般可达50℃左右,堆心温度一直处于缓慢升温状态,但升温幅度远低于堆表层;②堆积过程中,糟醅的酵母菌类和非芽孢细菌类数量有较大幅度增长,芽孢细菌类仅略有增长,而霉菌类数量极少且呈下降趋势,未发现放线菌类生长;③堆积终了时,酵母和细菌数量约占总数的95%以上,表层酵母菌占总数的70%以上,细菌占总数的10%～25%,堆心酵母菌和细菌各占总数的比例轮次间差异较大;④堆积工序对酱香物质的生成及酒精发酵都十分重要,在生产上要加强对堆积的生产管理,严格控制堆积时间与温度。

The change rules of temperature and microflora during the stacking of Maotai-flavor fermenting gains were studied and the rules were summed up as follows： 1. Through the stacking of fermenting grains, the temperature of the stacking surface （40 cm in thickness） increased greatly and usually reached at about 50 ℃. However, the temperature of the stacking core remained slow temperature rise and the temperature rise range far less than that of the stacking surface; 2. The quantity of yeast and bacteria increased greatly, the quantity of bacteria presented slight increase, the quantity of mold decreased, and no actinomyceto growth found; 3. After the ending of stacking, the quantity of yeast and bacteria accounted for above 95 % of the total microbes. Among them, yeast on the stacking surface acconted for above 70 % and bacteria accounted for about 10 %-25 %. There was great difference in yeast and bacteria proportion in stacking core for different stacking turn; 4. Stacking was important for the formation of Maotai-flavor substances and the fermentation of alcohol. Accordingly, stacking management should be strengthened and stacking time and temperature should be controlled strictly.