摘要
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.
出处
《酿酒科技》
北大核心
2007年第5期54-58,共5页
Liquor-Making Science & Technology
关键词
酱香型酒
糟醅
堆积
温度
微生物
Maotai-flavor liquor
fermenting grains
stacking
temperature
microbe