CAJ | 학술논문

通过对不同黄酒企业、不同仓库、不同车间、不同贮存年份(2年、3年、4年、5年、6年、7年、8年等)的仓库坛酒酸败几率的统计、理化和微量成份及微生物的测定、产生机理的研究;结果表明:引起黄酒仓库坛酒酸败的原因是漏坛、包装损坏和虫害,煎酒时工艺条件控制不当等,主要微生物是细菌(杆菌),初步鉴定为乳酸杆菌;酸败坛酒中高含乳酸乙酯等香气物质,可作调味和调香用;得出了催陈黄酒的最有效方法和降低仓库坛酒酸败率的措施.
통과대불동황주기업、불동창고、불동차간、불동저존년빈(2년、3년、4년、5년、6년、7년、8년등)적창고단주산패궤솔적통계、이화화미량성빈급미생물적측정、산생궤리적연구;결과표명:인기황주창고단주산패적원인시루단、포장손배화충해,전주시공예조건공제불당등,주요미생물시세균(간균),초보감정위유산간균;산패단주중고함유산을지등향기물질,가작조미화조향용;득출료최진황주적최유효방법화강저창고단주산패솔적조시.
The yellow rice wine of different enterprises,Different warehouses,Various workshops,The storage of different years (2,3,4,5,6,7,8,etc.) of the altar wine warehouse rancidity of statistical probability,Physical and chemical composition and micro-organisms and micro-determination,Mechanism of the study; The results showed that: Yellow rice wine warehouse altar wine cause rancidity due to leakage of the altar,Packaging and pest damage,Fried wine when conditions,such as improper control,The main micro-organisms are bacteria (bacteria),Identified as Lactobacillus; Rancidity altar of ethyl alcohol in high-milk aroma,and other substances,Can be used for seasoning and transfer to use incense; Come to the aging of the rice wine and the most effective way to reduce the altar wine warehouse rate of rancidity.