摘要
对洋河大曲发酵过程中微生物的主要种类及其消长规律进行了系统的研究。酿酒酵母系产生酒精的主要菌种。发酵过程中的酵母、细菌和霉菌等都按自身规律在消长。深入研究表明,当夏天温度高时,酿酒酵每发酵激烈,发酵主酵期缩短,产酒率下降,而此时乳酸菌快速繁殖酒醅酸度相应上升,所以高温和高酸是洋河大曲夏季出酒率下降的主要原因。
esearchs were made on the main kinds of microorganisms of Yanghe Liquor along with their growth ahd decline laws in the course of fermentation. Experiments indicated that in the fermentation, Sacharomyces cerevisiae was the major strain which produced alcohol, such as yeast, bacteria and mold and declinedin accordance with their own rules. Further experiment also showed that when the summer temperature was high, the S, cerevisiae fermented vigorously, the phase of major fermentation Was shortened, and the yield of liquor was lowered, Owing to the sharply generating of lactobacillus cell during this period, the acidity of distillers grain was risen. So high temperature and high acidity were the origin that made the yield of yanghe liquor dropped.
