摘要
在浸米过程中,浆水中微生物数量较多,发酵产物和自溶产物极其丰富,是形成绍兴酒风味复杂性的主要因素之一,也是决定黄酒发酵能否顺利进行的关键因素之一。浆水中的有机酸主要是由乳酸杆菌发酵而产生的乳酸,乳酸杆菌主要来源于周围环境微生物菌群。(丹妮)
During rice steeping,the large amount of microbes and the extremely abundant fermentation products and autolysate in seri-flux was the main factor not only for the formation of flavor complexity but also to determine favorable fermentation of Shaoxing yellow rice wine.The organic acid in seriflux was mainly lactic acid which developed by the fermentation of lactobacillus,and lactobacillus mainly came from environmental microbial groups.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第3期73-76,共4页
Liquor-Making Science & Technology
关键词
黄酒生产
浆水
作用
微生物
乳酸杆菌
yellow rice wine production
seriflux
function
microbes
lactobacillus
