酱香型古贝元在生产过程中微生物及温度变化规律分析

研究了酱香型酒醅堆积过程温度变化规律,并将温度变化与细菌和酵母数量变化结合分析,确定温度的变化同微生物发酵的阶段变化存在一定规律。微生物大量繁殖产生热量导致堆积醅温度的升高,所以酒醅温度的变化滞后于微生物数量的变化。堆积醅温度的升高在一定程度上有对微生物的生长起作用,堆上温度升高到一定温度后,微生物量会下降。酒醅入窖后,温度在前几天快速升高,随后温度缓慢下降,前期主要是酒精的主要产生阶段,中后期主要是微量成分的酯化合成阶段。

Maotai-flavor Gubeiyuan The change Rules of Temeprature and microflora during the producing

In this study the change Rules of Temeprature during the Maotai-liquor grains accumulation process, and temperature changes and the bacteria and yeast number of changes analyzed to determine the stage of change of the temperature changes with microbial fermentation there is a certain regularity. Blooms of microorganisms generate heat resulting in accumulation of grains increasing temperature, so the fermented grains temperature changes lag behind the changes in the number of microorganisms. Stacking grains temperature increases to a certain extent on the growth of microorganisms to work, after the the heap temperature rises to a certain temperature, microbial biomass will drop. After the fermented grains putted into Pits, the temperature a few days ago the rapid increase in slow decline, followed by temperature, pre-stage alcohol produce, in the late trace components of esterification synthesis stage.