CAJ | 학술논문

通过提高窖帽高度、增加投料量及适当延长发酵周期，结合对新窖池发酵过程中糟醅微生物区系变化进行监测．发现相对于普通高度窖帽的窖池，酵母茵的存活时间明显较长，酒精发酵时间得到相应延长，细菌的存活率较高，强化了产酯生香；3口不同封窖高度的窖池中霉菌数量相差不大，发酵30d后，已经难以检测到霉菌的存在。比较封窖高度为60cm、110cm、160cm的窖池，其出酒率分别为24．4％、26-3％、26．7％，优质率分别为35．4％、38．1％、39．8％，皆是随封窖高度的提高而升高，尤以优质品率提高明显。结果表明，增加窖帽高度可影响窖内微生物区系而提高出酒率，特别是优质酒率。
통과제고교모고도、증가투료량급괄당연장발효주기，결합대신교지발효과정중조배미생물구계변화진행감측．발현상대우보통고도교모적교지，효모인적존활시간명현교장，주정발효시간득도상응연장，세균적존활솔교고，강화료산지생향；3구불동봉교고도적교지중매균수량상차불대，발효30d후，이경난이검측도매균적존재。비교봉교고도위60cm、110cm、160cm적교지，기출주솔분별위24．4％、26-3％、26．7％，우질솔분별위35．4％、38．1％、39．8％，개시수봉교고도적제고이승고，우이우질품솔제고명현。결과표명，증가교모고도가영향교내미생물구계이제고출주솔，특별시우질주솔。
After the increase of pit cap height, the increase of raw materials feeding quantity, and the prolong of fermentation cycle, the change of typical microflora in fermented grains was investigated. Compared with former ordinary pits, the survival time of microzyme in new pits was sig- nificantly longer and ethanol fermenting time prolonged accordingly, higher bacteria survival rate would surely strengthen ester-producing. For three pits with different increase of pit cap height, there was rare difference in mildew quantity in pits, and it was hard to detect mildew in pits 30 d after the fermentation. For pits with pit cap height as 60 cm, 110 cm, and 160 cm, their liquor yield were 24.4 %, 26.3 % and 26.7 % respectively, and their quality rate were 35.4 %, 38.1%, and 39.8 % respectively. The results suggested that the increase of pit cap height could increase liquor yield and especially liquor quality rate.