糯米甜酒发酵过程的生物学特性研究

对糯米甜酒发酵过程中的微生物和化学成分的变化规律进行了研究。结果发现：糖化酶活力在发酵的24－40h内迅速增大，淀粉的残留量迅速下降，40h后糖化酶的活力稍增后转为逐渐下降，淀粉残留量的下降速度趋缓；在发酵的32－56h内，酵母的数量急速增加，56－88h内，酵母的数量基本维持不变，88h后，酵母菌的数量开始下降；在32－48h内还原糖的含量快速增加，48h后还原糖含量增加缓慢，72h达到最高，之后还原糖的含量转为下降；总酸含量在发酵的初期先是增加，在发酵的中后期基本保持稳定；对发酵过程的感官检验说明风味较好的甜酒产品发酵时间约为40h。

Study on the Biological Properties in the Fermentation of Sweeten Glutinous Rice Wine

The changes of microorganism and chemical substances in the fermentation of sweeten glutinous rice wine have been discussed in this paper. The conclusion shows: the activities of the saccharifying enzymes increase quickly and the content of starch decrease quickly during the period of 24-40 hour; then the activities of the saccharifying enzyme become lowering slowly after 40 hours and at the same time the changing rate of the content of starch decrease slowly; the amount of yeasts increase quickly during 32-56 hour but keep almost constant during 56---88 hour, and begin lowering after 88 hour in the fermentation; the reducing sugar increase quickly during 32-48 hour but increase slowly after 48 hour and reach the maximum value at 72 hour, then become lowering; the content of the total acid increase firstly and then keep almost constant. Organoleptic examination in the fermentation suggests that the fermentation time for a better product be 40 hours or so.