机械化香雪酒发酵过程生物化学成份变化研究

Mechanization Xiangxue Rice Wine Fermentation Process of Components of Biological Change Research

对机械化香雪酒发酵过程生物化学成份变化规律进行了研究;通过对酵母菌总数、酵母形态、细菌总数、细菌形态、还原糖、总酸、挥发酸、酒精度、感官品质、pH等生化指标的定期观察、检测研究;并分离出4株细菌进行糖化发酵试验。经测定:4株细菌有较强的糖化能力,机械化香雪酒的发酵过程细菌也参与糖化作用。结果表明:机械化香雪酒的发酵过程是曲的糖化和以多品种、高密度的细菌糖化发酵与少量酵母发酵协同作用的混合糖化发酵并行的过程(即:边糖化与边细菌糖化发酵、边酵母发酵同时协同进行的三边发酵),酵母数量少、作用小,是真正意义上的细菌为主的发酵。

On the mechanization xiangxue rice wine fermentation process changes of biochemical components have been studied;The total number of yeast, the yeast form, the total number of bacteria, the bacterial form, reducing sugar, total acid, volatile acids, alcohol, sensory quality, pH value, such as chemical and biological indicators on a regular basis to observe, study testing; And separates 4 bacteria to carry on the diastatic fermentation experiment, Measured by the：4 bacteria have a stronger ability to saccharification, Mechanization xiangxue rice wine fermentation bacteria are also involved in the role of glycosylation;The results showed that： Mechanization xiangxue rice wine fermentation process of saceharifieation and the song is a multi-species, High density of bacteria and a small amount of saccharification and fermentation of yeast fermentation synergy mixed SSF parallel proeess （That is：On the one hand saceharification and on the other hand bacterium diastatic fermentation, While at the same time co-fermentation of yeast for fermentation of the trilateral）, And a small number of yeast, The role of small, Is the true sense of the bacteria-based fermentation.