北方酱香型白酒生产过程微生物及温度变化规律分析

Analysis of the Relations between Temperature Change and Microbial Quantity Change in the Production of Jiang-flavor Liquor in North China

研究了酱香型白酒生产酒醅堆积过程的温度变化规律,并将温度变化与细菌和酵母数量变化结合分析,确定温度变化和微生物发酵的阶段变化之间存在一定规律。结果表明,微生物大量繁殖产生热量导致堆积醅温度的升高,所以酒醅温度的变化滞后于微生物数量的变化;堆积醅温度的升高在一定程度上对微生物的生长起作用,堆上层温度升高到一定温度后,微生物数量会下降;酒醅入窖后,温度在前几天快速升高,随后缓慢下降,前期主要是酒精的主要产生阶段,中后期主要是微量成分的酯化合成阶段。

Temperature change rules in the stacking process of fermented grains in the production of Jiang-flavor liquor were investigated and the relations between temperature change and microbial quantity change were analyzed. It was found that mass propagation of microbes produced heat and further resulted in temperature rise of stacking fermented grains, so temperature change of fermented grains lagged behind microbial quantity change; furthermore, temperature rise of stacking fermented grains would advance microbial growth, however, microbial quantity began to decrease as fermented grains temperature rose to certain degrees; after pit entry of fermented grains, its temperature rose rapidly in the first few days and then dropped slowly, and alcohol produced mainly in the prior period and esterifying synthesis of trace elements occurred mainly in late fermenting period.