温度对芝麻香白酒堆积发酵的影响

Effects of temperature on piling fermentation for the production of sesame-flavor liquor

为探讨温度对芝麻香白酒堆积发酵的影响，采用分段控温方式对堆积发酵糟醅进行控温，监测不同品温下的糟醅中酵母、细菌数量及主要理化指标。研究发现，温度对糟醅微生物及主要理化指标有重要影响。糟醅品温超过32℃，酵母菌生长受到明显抑制，超过46℃，细菌生长受到明显抑制，品温在37～46℃之间可适度增大糟醅酸度，促进淀粉的分解及还原糖的积累，据此得出一种梯度控温方式为：28～32℃保持30h左右，随后缓慢升温至46℃保持12h左右，最后缓慢升温至55℃左右，保持6h左右。该控温方式可兼顾微生物富集、产酶与高温生香的堆积目标。

To reveal the effects of temperature on piling fermentation for the production of sesame-flavor liquor, temperature-control was applied at all stages of piling fermentative grain, and the number of bacteria and yeast and main physiochemicai index were detected. It was found that temperature obviously affected the microbes in piling grain and its physioehemical index. The yeast was inhibited when the temperature of piling grain exceeded 32 ℃ and the bacteria was inhibited when the temperature raised to 46 ℃. When the temperature was between 37 ℃ and 46 ℃ , the acidity of fermentative grain increased slightly, the decomposition of starch and the accumulation of reduced sugar were improved. A strategy of temperature-control could be given accordingly as follow ： at the beginning of pilling fermentation, the temperature of the fermentative grain was kept at 28 ~ 32 ℃ for about 30 h, then it was slowly raised to 46 ℃ and kept about 12 h,finally decreased to 55 ℃ and kept for about 6 h. This strategy will fulfill the goals of piling, including the enrichment of microorganism, the production of enzyme and the accumulation of flavoring com- pounds at high temperature.