绍兴黄酒淋饭酒母酿制过程生物化学成份变化研究

Study on the biochemical composition change in the brewing process of Shaoxing lin-fan yellow rice wine yeast

为了对绍兴黄酒淋饭酒母酿制过程中微生物和化学成分的变化规律进行研究,通过对酒精、还原糖、总酸、挥发酸、pH值、酵母数、球菌数和杆菌数等生化指标的定期观察、检测,总结出了淋饭酒母酿制过程中微生物和化学成分的变化规律,得知淋饭酒母中优良微生物来源于酒药和麦曲,同时阐述了乳酸杆菌和乳酸球菌在淋饭酒母制作过程中的重要作用,是保障淋饭酒母制作正常顺利进行的关键菌,在淋饭酒母中正常和有益的乳酸杆菌有6种左右,以植物乳杆菌居多。

The changes of micro - organisms and chemical composition in the brewing process of Shaoxing lin - fan yellow rice wine yeast were studied. With the regular observation and detection of some chemical indicators, such as alcohol, reducing sugar, total acid, volatile acids, pH degree, the amount of yeast, cocci and bacillus, the changing rules of micro - organisms and chemical composition in the brewing process of Shaoxing lin - fan yellow rice wine yeast were concluded. It pointed out that the fine micro - organisms of lin - fan yellow rice wine yeast derived from wine starter and wheat koji. Laetobaeillus and lactic acid bacteria play an important role in the brewing process of Shaoxing lin - fan yellow rice wine yeast,for they are the key strains to ensure the successful brewing of lin - fan yellow rice wine yeast. Normally, about six kinds of useful lactobacillus exist in lin - fan rice wine yeast, among which, laetobaeillus plantarum take the majority.