小曲白酒酿造中真菌消长与香气生成的关系

以机械化生产小曲白酒中的酒醅为原料,得出机械化生产小曲白酒的过程中真菌的消长规律与酒体主要香气成分生成规律的关系。研究结果为:酵母菌在糖化阶段的数量变化为先增后减,而在发酵阶段为增长、减少、再增长、再减少;霉菌在糖化及发酵阶段的数量变化均为先增后减。最后将真菌消长与香气生成相偶联分析,推测在发酵7d～9d,酸、酯的生成与酵母菌消长规律呈正相关,在11d～13d呈负相关;在第7d～9d和11d～13d,醇的生成与酵母菌消长规律呈负相关,醛的生成与酵母菌消长规律呈正相关。最终得出结论:7d～9d和11d～13d为整个酿造过程的关键时间段。因此,通过对工艺条件的调控,控制酿造微生物的生长繁殖及代谢,可能一定程度上能够提高小曲酒的品质。这对机械化酿造小曲白酒具有极为重要的价值。

香荚兰果加工及生香的一些生化基础

兰科藤本植物香葜兰(Vanilla fragrans Ames syn.V.Planifolia Andr.),在为数众多的香料资源中,有独具一格的风味,被誉为“食品香料王”之称,是国内外消费者深为喜用的一种名贵天然香料。其果荚经加工生香后,是食品工业的重要食品香料,也用于日用产品烟、酒、茶及药物的加香上。我国六十年代开始引种,现福建、海南、云南、广东、广西等部分地区己有栽培,这对发展我国食品,香料工业和丰富名贵香料植物资源具有重要经济意义。研究和了解香荚兰荚果的加工,是栽培香荚兰极为重要的工作,国外一向很重视。因为加工不成功等于有种无收。

Effect of Removing the Lower Leaves on the Physiological Features and Aroma Constituents of Flue-Cured Tobacco

Yunyan 97 was selected as the raw material. The effects of removing different number （0, 2, 3 and 4） of lower leaves on root activity, chlorophyll content, physiological features and contents of neutral aroma constituents in the flue-cured tobacco were analyzed. The results showed that the removal of lower leaves could significantly increase the root activity, chlorophyll content, net photosynthetic rate （Pn） and transpiration rate （Tr）, and delay the photosynthetic functional decline. Such effects were the greatest in lower leaves, followed by middle leaves and upper leaves. Moreover, the degree of the effects increased with higher number of leaves removed. After She lower leaves were removed, the water use efficiency （WUE） of leaves in the first 10 d became higher with more leaves removed. In the later periods （24 d, 38 d）, WUE decreased with more leaves removed. For the middle and upper leaves, the removal of three leaves （T2） and two leaves （T1） resulted in the highest contents of aroma constituents, respectively. For the tobaccos cultured in soil with moderate fertility under the experimental conditions, the appropriate number of lower leaves removed should be 2-3.