摘要
通过跟踪取样分析浓香型白酒发酵过程中糟醅的微生物、温度、水分、淀粉、糖分、酸度、酒精含量及主要香气成分的变化。初步揭示了浓香型白酒发酵过程中糟醅内的微生物与各理化因子在演变过程中的变化规律及其之间的相互关系,对浓香型白酒的发酵机理进行了初步探讨。
Through tracing sampling analysis of the change of microbes, temperature, moisture content, amylum content, sugar content, acidity, alcohol content and main flavoring compositions during the fermentation process of Luzhou-flavor liquor, the change rules of microbes and each physiochemical factor and their relationships were revealed, which was useful for the exploration of the fermenting mechanism of Luzhou-flavor liquor.
出处
《酿酒科技》
北大核心
2012年第1期47-50,共4页
Liquor-Making Science & Technology
关键词
微生物
浓香型白酒
发酵因子
香气成分
变化规律
microbe
Luzhou-flavor liquor
fermenting factor
flavoring compositions
change rules
