西凤浓香调味酒异常发酵探讨

Study on the Abnormal Fermentation of Xifeng Lu-zhou Flavor Liquor

以西凤浓香调味酒车间的压窖窖池为研究对象,跟踪测定2个试验班组上、中、下出池酒醅的水分、酸度、还原糖、淀粉、微生物数量等指标并对比分析。结果表明:出酒率高的试验组理化指标均低于出酒率低的试验组。初步探明了其中一组窖池发酵不良的原因,对其酒醅酸度过高的原因进行了分析,表明酸度过大的主要因素为乳酸,并对降低酒醅的中乳酸提出了建议措施。

The pressed pits of Xifeng Luzhou-flavor factory were chosen as the object of the study,and moisture content,acidity,reducing sugar,starch and microbial population from two group's top,middle and bottom parts of the fermented grains were compared.Results showed that the physicochemical indexes of the group with high liquid yield were lower than the group with low liquor yield.Reasons of one group's abnormal fermentation were preliminarily found,and the reason of high acidity with fermented grains were analyzed.Lactic acid mainly contributed to the high acidity.Also,suggestions of lowering lactic acid of fermented grains were carried out.