北大仓酱香白酒酿造机理的初步研究

A Preliminary Study on the Mechanism of Beidacang Maotai-flavor liquormaking

对北大仓酱香白酒酿造过程中的温度、酸度、还原糖、淀粉以及微生物变化情况进行了跟踪测定。北大仓酒醅入窖后温度缓慢上升,在第7天左右达到最高温,之后下降;整个发酵过程水分含量保持在47%~56%;酒醅窖酸度一般控制在1.5mmol/10g^2.2mmol/10g之间;堆积过程和发酵前期主要是霉菌和酵母的增殖生长,发酵后期细菌占优势。

In the brewing process of Beidacang Maotai- flavor liquor the temperature, acidity, sugar, starch and microbiological changes have been tracked and determined. After Beidacang's fermented grains entering into the pit, temperature rises slowly, the seventh day reachs the highest temperature approximately then decreases; moisture content of entire fermentation process is maintained at 47% ~56%; acidity of fermented grains in general controls between 1.5mmol/10 g and 2.2mmol/10g; molds and yeasts proliferate during the accumulation and pre- fermentation process of fermented grains mainly, bacteria grow at the post of the fermentation.