杜康酒酿造过程中化学物质的变化及其规律

Changes and rules of chemical composition in the fermented grains of Dukang spirits

文中对杜康酒酿造过程中酒醅的温度、水分、酸度、淀粉、还原糖等多项指标进行了动态跟踪分析。结果表明,发酵过程中化学物质的代谢变化具有明显的规律性,温度表现出前缓、中挺、后缓落;糟醅酸度、水分随着发酵的进行而不断升高,淀粉含量不断下降,而还原糖和总酯则分别表现出波动性下降和波动性上升趋势。这为杜康酒酿造过程中"物系""、菌系""、酶系"三系体系的研究奠定了坚实的基础。

Many parameters such as temperature, moisture, acidity, starch, reducing sugar during brewing of Dukang liquor were traced. The results indicated that changes of composition of chemicals showed regularity. Temperature increased slowly at beginning, and then maintained at high level in middle, and decreased slowly in last phase. Acidity and moisture content of grain substrate increased in fermentation. Content of starch decreased, while reducing sugar and total ester waved in fermentation. The results give some suggestions to systematical study on three-line systems ＂Matrix＂, ＂Strains＂, ＂Enzymes＂ in the liquor fermentation.