泸型酒生产中不同层糟醅微生物与白酒风味的关系

Relationship Between Liquor Flavor and Fermented Grain Microbes in Different Depths in the Same Pit in Luzhou Laojiao

对泸型酒酿造过程中同一口窖池不同层次糟醅中典型微生物(酵母、细菌和芽孢、霉菌)的生长情况进行跟踪测定,并结合酒质,探究微生物生长与白酒风味成分之间的关系。结果表明:同一窖池不同层次糟醅微生物生长状况存在差异,表现为不同层糟醅内同种微生物最大峰出现时间及峰值有差异;相同时期内典型微生物的组成结构不同,这些差异是不同层糟醅酒产量和风味不同的重要原因。

In the brewing process of Luzhou-flavor liquor, the relation between microbial succession and liqueur aromas is studied by considering liquor quality, coupled with tracking measurement of the growth of typical microbes （yeast, bacteria, spore and mould） in fermented grains in different depths in the same pit. Results show that diversities are occurred in the growth of microorganisms in different depths in the same pit. The differences include the distinction of level and occurrence time of maximum peak of the same microbe, and the difference of the construction of typical microorganisms in the same period. These differences are important reasons of diversity in yield and flavor of liquor which is brewed through fermented grains of different layers.