酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
8期
47-50
,共4页
黄酒%发酵%乳酸杆菌%酸败
黃酒%髮酵%乳痠桿菌%痠敗
황주%발효%유산간균%산패
yellow rice wine%fermentation%Lactobacillus%rancidity
黄酒发酵过程中经常会出现酸败的现象，发酵醪的特征是其中乳酸含量超标，原因是乳酸杆菌的非正常代谢造成的。对发酵醪镜检可以有效判断发酵是否正常。创造良好的工艺条件，确保酵母菌、乳酸菌等菌群平衡，保持糖化发酵平衡，是防治酸败的根本方法。
黃酒髮酵過程中經常會齣現痠敗的現象，髮酵醪的特徵是其中乳痠含量超標，原因是乳痠桿菌的非正常代謝造成的。對髮酵醪鏡檢可以有效判斷髮酵是否正常。創造良好的工藝條件，確保酵母菌、乳痠菌等菌群平衡，保持糖化髮酵平衡，是防治痠敗的根本方法。
황주발효과정중경상회출현산패적현상，발효료적특정시기중유산함량초표，원인시유산간균적비정상대사조성적。대발효료경검가이유효판단발효시부정상。창조량호적공예조건，학보효모균、유산균등균군평형，보지당화발효평형，시방치산패적근본방법。
Rancidity often occurs in the fermentation process of yellow rice wine, one of the characteristics of fermenting mash is its lactic acid content in excess of the standards, which caused by abnormal metabolism of lactic acid bacteria. Microscopic examination to the fermenting mash could determine whether it is normal. Proper technical conditions to ensure the equilibrium among microzyme and LactobaciUus etc. and to keep saccharifying fermentation balance is the basic principle to prevent rancidity.
