摘要
为了探索浓香型白酒发酵过程中物质变化趋势,采用气相色谱分析和常规分析的方法,跟踪测定不同层次粮糟在不同发酵时间的主要代谢产物含量。研究表明:糟醅中乙醇、总酸、总酯含量与微量香味成分随着发酵时间的延长呈现一定的规律性;下层糟醅中的产物相应高于上层糟醅中产物;微生物类群数量的相对变化幅度为:酵母菌>细菌>霉菌;上层糟醅的霉菌、酵母菌与细菌的数量分别略高于其下层糟醅的霉菌、酵母菌与细菌数量。本研究初步揭示了浓香型白酒的发酵机理。
Main fermentation products in fermented grains were determined by GC and conventional analysis methods at different depth and time points in order to explore the fermentation process of Luzhou-flavor liquor.The results showed that ethanol,total acids,total esters and aroma components in fermented grains changed regularly in the whole process of fermentation.The main fermentation products in the lower fermented grains were higher than the counterparts in the upper fermented grains.The relative variation ranges in the numbers of different species of microbes decreased in the following order： yeast bacteria fungi.The numbers of mold,yeast and bacteria in the upper fermented grains were slightly higher than those in the lower fermented grains.This study preliminarily reveals the fermentation mechanism of Luzhou-flavor liquor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第1期170-173,共4页
Food Science
基金
邵阳市科技计划项目(C1142
C1021)
湖南省科技计划项目(2009NK3120)
关键词
浓香型白酒
固态发酵
糟醅
代谢产物
微生物区系
动态分析
Luzhou-flavor liquor
solid-state fermentation
fermented grains
metabolites
microflora
dynamic analyses
