黄酒发酵过程的糖代谢研究

Analysis of sugar metabolism in yellow wine fermentation process

利用高效液相色谱(HPLC)对黄酒发酵过程糖组分的变化进行分析研究,更直观地了解发酵过程中的物质转变,并为掌握黄酒发酵过程的物质变化提供理论基础。

The sugar components changes of fermenting mash in pre-fermentation and primary fermentation were analyzed by HPLC （high performance liquid chromatography）. From HPLC Chromatograms, the material changes were comprehended more directly, and the theoretical basis was provided to master the material changes in yellow wine fermentation process.