酿酒科技
釀酒科技
양주과기
Liquor-Making Science & Technology
2015年
9期
72-74
,共3页
曹婉瑜%韩家林%海涛%程波%陈鑫%鲁双
曹婉瑜%韓傢林%海濤%程波%陳鑫%魯雙
조완유%한가림%해도%정파%진흠%로쌍
无酸发酵%克菌灵%酸度%杂菌%酒精
無痠髮酵%剋菌靈%痠度%雜菌%酒精
무산발효%극균령%산도%잡균%주정
acid-free fermentation%Kejunling%acidity%sundry bacteria%alcohol
为提高发酵质量,减小发酵过程升酸产生的影响,降低发酵残液处理的压力,生产中使用克菌灵替代硫酸进行无酸发酵实验,在不影响发酵总糖、残糖的前提下,对杂菌产生良好的抑制和杀灭作用,降低发酵终了升酸可达到29%.
為提高髮酵質量,減小髮酵過程升痠產生的影響,降低髮酵殘液處理的壓力,生產中使用剋菌靈替代硫痠進行無痠髮酵實驗,在不影響髮酵總糖、殘糖的前提下,對雜菌產生良好的抑製和殺滅作用,降低髮酵終瞭升痠可達到29%.
위제고발효질량,감소발효과정승산산생적영향,강저발효잔액처리적압력,생산중사용극균령체대류산진행무산발효실험,재불영향발효총당、잔당적전제하,대잡균산생량호적억제화살멸작용,강저발효종료승산가체도29%.
In order to improve the fermentation quality, reduce the acidity, and reduce the stress in fermenting residual solution treatment, Ke-junling was used instead of sulfuric acid for acid-free fermentation experiments. As a result, the use of Kejunling had satisfactory inhibiting and killing effects for sundry bacteria without any adverse effects on total sugar and residual sugar content, and the final acidity at the end of the fer-mentation could decreased by 29%.
