提高浓香型大曲酒窖泥质量的研究

How to Improve the Quality of Pits-mud of the Luzhou-flavor Daqu Fermenation System

根据浓香型大曲酒窖池微生物培养技术理论,结合宏组学研究的成果,采用养窖工艺措施,对影响白酒发酵功能菌群生长代谢的窖泥的营养成分、水分及微生物区系等进行补给、调节,提高了窖泥活性、窖泥功能菌的数量和质量,每克干土总菌数提高了(0.7～2.0)×10~10个;每克干土杆菌数提高了(0.5～1.5)×10~9个。在曲酒车间16个生产班组的生产中,以窖龄较短的窖池的基酒质量提高明显,其中优级率比实施前提高了2.50%,一级率比实施前提高了3.70%。

Based on the culturing principle of microbes in Luzhou-flavor Daqu pits,and guided by the the newly discovery of metagenomics analysis, measures of maintenance and further domestication of the pits-mud were conducted in this research.The nutrient components,H2 O,and particular types of functional microbes were supplemented and then regulated to an appropriate level to enhance certain bacterial propagation.It is indicated that the mass and community structure of target functional microbes, as well as the metabolism activity of the pits-mud, were successfully improved, with total bacteria mass(0.7~2.0)×10~10 per g dried mud, and the subgroup Bacillus 0.5~1.5×10~9 per g dried mud.Among the 16 tested fermentation units in this research, the new-built had the most obvious increase, by which its excellent-class liquor 2.50% higher than previous yield, and 1 th-class liquor 3.70% higher compared to the previous record.