小曲米酒糖化发酵醪液酸败的技术防治措施

Technical Control Measures for Rancidity of Saccharifying Fermentation Broth of Xiaoqu Rice Wine

我国南方气候相比北方温湿度偏高、持续时间较长,尤其在夏秋季节,其气候条件更适宜细菌滋生繁殖。在此期间,小曲米酒的糖化发酵醪液一旦被杂菌感染,极易造成酸败,导致出酒率及米酒品质下降。在分析糖化发酵醪液酸败主要原因的基础上,从曲麸质量、工艺卫生、醪液品温控制以及药物抑菌等方面采取针对性防治措施,为南方小曲米酒酿酒企业解决醪液酸败工艺问题提供可借鉴的技术方案。

Compared with the Northern China, the climate in the Southern China is characterized by high temperature and humidity with a long duration. Especially in summer and autumn, the climatic conditions in Southern China are more suitable for propagation of bacteria. During this period, saccharifying fermentation broth of Xiaoqu rice wine is easy to be rancidity, resulting in the decline of yield and quality of wine, once it is contaminated by bacteria. Based on the analysis of the main causes of rancidity in saccharifying fermentation broth, the control measures were proposed in this paper from the aspects of bran quality, process hygiene, broth temperature control and use of antimicrobials which provides a referenced technical solution for Southern Xiaoqu rice wine brewing enterprises to solve the problem of rancidity.