浓香型白酒翻沙糟发酵过程的动态研究

Dynamic change of during fermentation of luzhou-flavor liquor using sand-cast technique

在浓香型白酒翻沙糟的发酵过程中,跟踪糟醅温度,对糟醅定期取样进行常规理化和微生物分析,并对各项指标进行相关性分析,初步揭示了浓香型白酒翻沙糟发酵过程中各理化指标、微生物的变化规律。结果表明糟醅的酒精含量并不是受单一因素的影响,而是由多种因素协调作用决定的,其中,水分、还原糖以及淀粉含量对其影响较大。

Temperature, microbes and physiochemical indexes, and correlation of different factors in fermented grains using sand-cast technique were studied through tracing and sampling in the fermentation process. The trend of changes of physiochemical factors and microbes during luzhou-flavour liquor fermentation using sand-cast technique were revealed preliminarily. The results showed that the alcohol content of distilled grains was deter- mined by combination of various kinds of factors, and among which moisture, sugar content and starch content were the leading factors.