食品与发酵工业2012，Vol.38Issue(8)：53-57,5.
多粮浓香型白酒发酵过程中糟醅生物及非生物因子的变化规律
Investigation on the Biological and Environment Factors in Fermented Grains During. the Fermentation of Multi-grain Luzhou-flavor Liquor
摘要
Abstract
We detected the amount of starch, reducing sugars, ethanol, total acid, total ester, and the number of bacteria, yeast and mould in Multi-grain Luzhou-flavor liquor production, to investigate the trends of these indexes in fermentation. It was found that the trends of biological and abiotic factors were different with each other, while a correlation existed among these factors. The different trends of the number of bacteria, yeast and mould reflected that different microbial have different responses to the changing abiotic environment in pit. While in the same period, some slight differences of physical, chemical and microbial indexes of the fermentative grains within different levels were detected, which indicated an inadequate transfer performance of material and energy in Multi-grain Luzhou-flavor liquor fermentation. The results showed that some laws existed in Multi-grain Luzhou-flavor liquor fermentation were stable to be followed in general.关键词
多粮浓香型白酒/生物因子/非生物因子/变化趋势Key words
Multi-grain Luzhou-flavor liquor/biological factors/abiotic factors/trends分类
轻工纺织引用本文复制引用
周瑞平,游玲,陈云宗,唐代云,江东材,刘超..多粮浓香型白酒发酵过程中糟醅生物及非生物因子的变化规律[J].食品与发酵工业,2012,38(8):53-57,5.基金项目
宜宾市科技创新专项（2010ZGY018,2011ZGY001）. （）
