陶融型白酒酿造过程动态研究

Dynamic Study of the Fermentation Process of Taorong Baijiu

本研究对陶融型白酒酿造工艺发酵过程中微生物、理化指标变化规律进行了跟踪分析。结果表明,由于糖化醅提供了大量还原糖,入池后生香醅中酵母菌、细菌、霉菌等微生物迅速大量增殖,淀粉、还原糖则迅速下降;霉菌数量在第3天、酵母菌数量在第5天达到最大值,而细菌数量整个发酵过程出现了2个峰值;从第3天到第9天,乙醇含量生成迅速,为酒精发酵期;从第7天到第19天,酸度迅速上升,为生酸期;19 d之后主要是呈香呈味物质相互转化期。

In this study, tracing analysis of the change in microbes and physiochemical indexes in the fermentation process of Taorong Baijiu was performed. The results showed that, yeasts, bacteria and mold in aroma-producing fermented grains multiplied rapidly after pit entry due to the large amount of reducing sugar provided by saccharifying fermented grains, then the content of starch and reducing sugar dropped rapidly; the amount of mold and yeasts reached the maximum at the third and the fifth day of the fermentation respectively, and bacteria amount presented two peaks in the whole fermentation process; the content of ethanol increased rapidly from the third day to the ninth day of the fermentation and such period was considered as alcohol fermentation period; the acidity increased rapidly from the seventh day to the nineteenth day of the fermentation and such period was considered as acid-producing period; and 19 d after the fermentation, it was the mutual transformation stage of aroma-producing substances. （Trans. by YUE Yang ）