黄酒淋饭酒母染菌后对发酵的影响研究

The influence study of bacteria-infected rice-sprinkling mother yeast on the fermentation of yellow rice wine

为了研究传统黄酒淋饭酒母被少量有害菌污染后对发酵的影响,对淋饭酒母中微生物进行了检测,发现有少量异常形态的细菌——有害菌,通过用含有有害菌的淋饭酒母和正常淋饭酒母分别酿制加饭酒,结果表明:用含有有害菌的淋饭酒母单独酿制加饭酒,对发酵有影响,酒精度上升慢,易出现酸败,不能作酒母使用。采取的措施有:控制工艺条件,选择正常的酒药和淋饭酒母等。

The harmful bacteria-infected rice-sprinkling mother yeast will have bad effects on the fermentation of yellow rice wine.Some abnormal forms of harmful bacteria are detected in the microorganism of rice-sprinkling mother yeast.The fermentation with the bacterial-infected rice-sprinkling mother yeast and that of the normal mother yeast were compared.The final result proved the negative impacts of harmful bacteria-infected rice-sprinkling mother yeast in the fermentation of yellow rice wine,such as the slow increase in alcohol content,the possible emergence of rancidity.Therefore,the harmful bacteria-infected rice-sprinkling mother yeast can not be adopted in the fermentation.The possible measures to prevent contamination of harmful bacteria include：the control of the fermentation process conditions,the choice of normal yeast and rice-sprinkling mother yeast and etc.