摘要
对甜型黄酒发酵过程中微生物和化学成分的变化规律进行了研究。通过对糖化酶活力、酵母菌总数、淀粉残留量、总糖、还原糖、总酸、氨基态N、氨基酸、酒精度、感官品质、可溶性固形物等生化指标的定期观察、检测,总结出在甜型黄酒发酵过程中微生物和化学成分的变化规律,并分析、讨论甜型黄酒生产中各工艺过程,有助于改进现代化甜型黄酒生产的工艺。
The regulatoray change of microbiology and chemical composition which happened in the process of glutinous rice wine fermentation was studied. According to investigation and detection on the ten biochemistry indexes, includ-ing activity of diastase, quantity of yeast, residual of starch, total sugar, reducing sugar, total acidity, amino-acid nitrogen, amino-acid content, alcohol content, sensory quality, soluble solids content at intervals, the regulation of the change was concluded. The fermentation process of the glutinous rice wine, led to improve the technical controlling of the modern glutinous rice wine production was also discussed.
出处
《中国食品学报》
EI
CAS
CSCD
2004年第1期60-64,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
"十五"国家科技攻关项目(No.2001BA535C-04)
关键词
甜型黄酒
发酵
微生物
化学成分
生产工艺
Glutinous rice wine Fermentation Biochemistry index Productive technology