芝麻香型白酒发酵过程中的动态研究

利用白酒行业中的检测方法,对芝麻香型白酒发酵过程中各项理化指标和微生物的进行动态分析。通过实验数据显示,发酵开始前两天是微生物的适应期,微生物代谢活动微弱,各项理化指标变化不明显。2d到10d微生物代谢旺盛,理化指标在此阶段变化最为明显。20d到25d,随着细菌量的再次增长,酯的含量迅猛增加。

Dynamic changes during the fermentation period of sesame-flavor liquor

Using physiochemical analysis methods of white spirit,the physiochemical factors and microbe were studied in the fermentation process.Through the data show： Two days before the start of fermentation is the period of microbial adjustment,microbial metabolic activities are weak,and various physical and chemical indexes variation is not obvious.2d to 10d microbial metabolic is vigorous,in this period,most physical and chemical indexes is obvious.20d to 25d,the esters content increases rapidly with the bacteria amount growing again.