酱香型白酒二轮次堆积酒醅酵母菌数量与理化指标变化分析

nalysis of yeast counts and physicochemical indexes changes in fermented grains of stacking fermentation process of the second rounds sauce-flavor Baijiu

该研究以酱香型白酒二轮次堆积发酵酒醅为研究对象,分析对比智能化酿造与传统酿造车间堆积过程酒醅温度、酵母菌总数、酵母活菌数、水分、酸度、葡萄糖和L-乳酸含量的变化规律,并分析这些指标与堆积时间之间的相关性。结果表明,两种车间酒醅的温度随堆积时间增加而逐渐升高,移堆后温度呈先下降后升高的趋势。堆积期间,两种车间酒醅酵母菌总数和酵母活菌数受温度影响,呈现波动性变化,且其均可增长至10^(7)CFU/g。两种车间酒醅的水分随堆积时间的增加整体呈波动性上升趋势,酸度、L-乳酸和葡萄糖含量整体呈现先增加后降低的波动性变化。相关性分析发现,温度和水分均与堆积时间呈显著正相关(P<0.05),这两项指标可作为判断发酵进程的重要依据,此外,葡萄糖含量和L-乳酸含量间、酵母菌总数和酵母活菌数间均呈显著正相关(P<0.05)。该研究可为白酒智能酿造生产技术的提升提供一定的理论参考。

Using fermented grains of stacking fermentation process of the second rounds sauce-flavor(Jiangxiangxing)Baijiu as the research objects,the changes of temperature,total yeast counts,viable yeast counts,moisture,acidity,glucose,and L-lactic acid contents of fermented grains during stacking process in the intelligent and traditional brewing workshops were analyzed and compared,and the correlation between these indexes and stacking time was analyzed.The results showed that the temperature of fermented grains in the two workshops increased gradually with the increase of stacking time,and the temperature decreased first and then increased after the stacking.During the stacking period,the total yeasts counts and viable yeasts counts in the fermented grains of the two workshops showed fluctuating changes under the influence of temperature,and both of them could increase to 10^(7) CFU/g.With the increase of stacking time,the moisture of fermented grains in the two workshops showed an upward trend of volatility,and the acidity,L-lactic acid and glucose contents showed the fluctuation change of increasing first and then decreasing.Correlation analysis showed that temperature and moisture were significantly positively correlated with stacking time(P<0.05),which could be used as an important basis for judging fermentation process.In addition,there were significant positive correlations between glucose content and L-lactic acid content,and total yeast counts and viable yeast counts(P<0.05).The research could provide some theoretical reference for the improvement of Baijiu intelligent brewing production technology.