汾酒发酵过程之酒醅化学成分变化规律

Variation of Chemical Composition in Fermented Grains of Fen Chiew During Fermentation

采用液相色谱法,分析了汾酒发酵过程中大、二米查入缸材料、4对时材料、7对时材料、10对时材料、15对时材料、21对时材料、出缸材料的化学成分。结果表明酒醅中的水分、淀粉、还原糖、乙醇、乳酸等主要香味成分含量随着发酵的进行有明显的变化规律。

By Liquid Chromatography, analyzing the Chemical Composition of the primary fermenting grains and the secondary fermenting grains of 0d,4d,7d,10 d,15d,21 d and 28 d.The results showed that the water, starch, sugar, ethanol, lactic acid and other main aroma components of fermented grains have significant variation with the fermentation.