浓香型白酒黄水发黑和无悬的原因

Investiation on the Causes of Black & Non-suspension of Yellow Water of Luzhou-flavor Liquor

在浓香型白酒生产中,黄水发黑和无悬对产率和质量都有影响,与正常黄水对比,其色、味、物质成分和微生物等存在较大差异。追踪糟醅及其发酵特点,运用微生物相关理论,分析、总结窖内糟醅中的酸、营养、代谢阻碍物、发酵期和氧的耗用等因素影响白酒生产微生物正常的生理活动,分析导致发酵不正常、黄水出现发黑和无悬的原因;从工艺调节等方面提出了预防黄水发黑和无悬的措施。

Black and non-suspension of yellow water will influence liquor yield and liquor quality in the production of Luzhou-flavor liquor. Compared with normal yellow water, the aroma, the taste, and the compositions and microbes of black ＆ non-suspension yellow water are quite different. In this paper, the causes of abnormal fermentation and black ＆ non-suspension of yellow water were analyzed based on microbial theories through the analysis of the factors influencing microbial normal physiological activities in liquor production such as acids, nutrition, metabolic ob- struction, fermentation period, and oxygen consumption etc. Besides, the corresponding methods preventing black ＆ non-suspention of yellow water were put forward. （Tran. by YUE Yang）