机械化善酿酒大罐发酵过程生物化学成份动态变化的研究

Mechanized Large Pot Of Shan'niang Rice Wine Fermentation Process And Dynamic Changes Of Biochemical Composition In The Study

对机械化善酿酒发酵过程中微生物和理化动态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、pH等生化指标的定期观察、检测研究,并对细菌的种类进行初步鉴定,乳酸杆菌是机械化大罐发酵善酿酒醪细菌类中的优势菌群;结果表明:机械化善酿酒的发酵过程是糖化与高密度、多品种及动态变化的酵母和乳酸杆菌(细菌)发酵协同作用的混合发酵并行的过程[即:边糖化与边酵母发酵、边乳酸杆菌(细菌)动态变化和发酵同时协同进行的三边发酵];推测了乳酸杆菌的新种——黄酒乳酸杆菌(Lactobacillus Chinese-rice-wine)。

Shanniang rice wine fermentation process of mechanization in the Dynamics of microbial and chemical studies carried out;In a study by the total number of yeast,the yeast form,the total number of bacteria,the bacterial form,reducing sugar,total acid,volatile acids,alcohol,pH value,etc.Biochemical indicators of the regular observation,detection research,and the types of bacteria preliminary testing,Lactobacillus of mechanized large pot of Shanniang rice wine is the traditional type of bacteria in the Organisation of the advantages of flora;results show that：Mechanization shan＇niang rice wine fermentation process and the variety is glycosylated,High-density yeast and lactobacilli（bacteria） and dynamic changes fermentation synergies mixed parallel process of fermentation [namely：-glycated and-yeast fermentation,while Lactobacillus（bacteria） and dynamic changes fermentation at the same time the trilateral coordination fermentation];Found a new species of Lactobacillus——Lactobacillus chinese-rice-wine.