酿酒
釀酒
양주
LIQUOR MAKING
2011年
6期
3-5
,共3页
熊小毛%杨团员%张明春%罗江承%徐志平%李一川%马向东
熊小毛%楊糰員%張明春%囉江承%徐誌平%李一川%馬嚮東
웅소모%양단원%장명춘%라강승%서지평%리일천%마향동
白云边%堆积发酵%微生物%动态变化%生物活性
白雲邊%堆積髮酵%微生物%動態變化%生物活性
백운변%퇴적발효%미생물%동태변화%생물활성
Baiyunbian%Stack fermentation%Microorganism%Dynamic variation%Biological activity
研究了白云边酒堆积发酵产物的微生物和相应的生理活性的动态过程。结果表明,在堆积发酵过程中,微生物的优势种类和白云边中温大曲及高温大曲一样,只有两种,酵母菌的优势种类只有一种;酵母菌先于细菌繁殖。生理活性的测定结果表明,堆积过程中生理活性越来越强,但入窖时生理活性已经下降到和堆积20多个小时差不多,但这时微生物的数量没有减少,说明发酵力不强的微生物逐步取代了发酵力强的微生物。堆积发酵过程中微生物的更替变化,造就了白云边酒的独特性。
研究瞭白雲邊酒堆積髮酵產物的微生物和相應的生理活性的動態過程。結果錶明,在堆積髮酵過程中,微生物的優勢種類和白雲邊中溫大麯及高溫大麯一樣,隻有兩種,酵母菌的優勢種類隻有一種;酵母菌先于細菌繁殖。生理活性的測定結果錶明,堆積過程中生理活性越來越彊,但入窖時生理活性已經下降到和堆積20多箇小時差不多,但這時微生物的數量沒有減少,說明髮酵力不彊的微生物逐步取代瞭髮酵力彊的微生物。堆積髮酵過程中微生物的更替變化,造就瞭白雲邊酒的獨特性。
연구료백운변주퇴적발효산물적미생물화상응적생리활성적동태과정。결과표명,재퇴적발효과정중,미생물적우세충류화백운변중온대곡급고온대곡일양,지유량충,효모균적우세충류지유일충;효모균선우세균번식。생리활성적측정결과표명,퇴적과정중생리활성월래월강,단입교시생리활성이경하강도화퇴적20다개소시차불다,단저시미생물적수량몰유감소,설명발효력불강적미생물축보취대료발효력강적미생물。퇴적발효과정중미생물적경체변화,조취료백운변주적독특성。
Dynamic variation of microorganisms and their biological activity were studied during stack fermentation of baiyunbian daqu alcohol.The results showed that The species of dominant bacteria and yeast were few in stack fermentation just as in Daqu.There were only 2 bacteria and 1 yeast species during the process of the fermentation.The yeast reproduced earlier than bacteria.The results of biological activity showed that the biological activity of the fermentation was getting stronger and stronger during fermentation,the biological activity of fermentation was dropped to the level of 20 hours of fermentation when pit entry,but the quantity of microorganism is still increasing.this showed that the microorgamisms was always changing during the fermentation.The changing microorgamisms of stack fermentation is one of characteristics in technology of baiyunbian production.