通过微量指标反映黄酒发酵状况的变化

Reflection of the Fermentation Status of Yellow Rice Wine through Trace Indexes

对出现发酵异常的加饭黄酒大罐发酵过程进行了跟踪取样,采用毛细管气相色谱结合自动顶空进样技术,对其发酵过程中微量指标乙醛的变化进行检测。发现乙醛在发酵状况将要出现异常前,其浓度会发生急剧的下降。

The exceptional fermentation process of yellow rice wine in big pots （rice addition） was detected. The change of trace index （aldehyde） in the fermentation was detected by static headspace and GC. The results indicated that the concentration of aldehyde would drop sharply before the occurrence of exceptional fermentation.