CAJ | 학술논문

对北方酱香大曲培曲过程中的温度、水分、微生物变化进行了跟踪测定，并对比分析了南北方酱香大曲的差异。北方大曲顶火温度出现在第一次翻曲之前，达到62℃，南方大曲顶火温度出现在第二次翻曲前，达到65℃。同时，南方大曲在培曲过程中细菌、霉菌数量明显高于北方大曲，其中，细菌高出10倍左右，霉菌高出100倍左右。分析认为，微生物差异是造成南北方酱香大曲白酒品质差异的主要原因之一。
대북방장향대곡배곡과정중적온도、수분、미생물변화진행료근종측정，병대비분석료남북방장향대곡적차이。북방대곡정화온도출현재제일차번곡지전，체도62℃，남방대곡정화온도출현재제이차번곡전，체도65℃。동시，남방대곡재배곡과정중세균、매균수량명현고우북방대곡，기중，세균고출10배좌우，매균고출100배좌우。분석인위，미생물차이시조성남북방장향대곡백주품질차이적주요원인지일。
In the experiments,tracing monitoring was carried out for the change of temperature,moisture content and microbes in the culture process of Jiangxiang Daqu in north China. Besides,the difference between Jiangxiang Daqu made in north China and made in south China was analyzed. The top temperature (up to 62℃) of Jiangxiang Daqu made in north China appeared before the first time of Daquturning,how-ever,that (up to 65℃) of Daqu made in south China appeared before the second time of Daquturning. Meanwhile,the quantity of bacteria and mold in Daqu made in south China was evidently higher than that in Daqu made in north China (bacteria quantity about 10 times higher and mold quantity about 100 times higher). It was believed that the difference in microbes was one of the main reasons for the difference in the qual-ity of Daqu produced in south China and produced in north China.