关于黄酒发酵过程中pH的探讨

黄酒生产是一个复杂的生物化学变化过程，受发酵醪组成、pH值、温度、氧气、杂菌污染等物理和生物因素的影响。发酵过程pH的变化为：醪液加入发酵罐后酵母细胞生长与繁殖，pH下降；随后酵母代谢产酒精，pH值呈先上升后平稳之势；发酵末期pH值上升。同时发酵过程pH值还会影响酶的活性、酵母菌生长与繁殖和发酵醪中某些营养物质的分解或酵母中间代谢产物的解离。(孙悟)

Investigation on pH Change during the Fermentation of Yellow Rice Wine

Normal yellow rice wine production, as a complicated biochemical change process, is influenced by physical factors and biochemical factors including the composition of fermented mash, pH value, temperature, oxygen, and sundry bacteria contamination. pH change rules in fermentation are as follows: when yeast cells grew and propagated after addition of fermented mash into fermenting pots, pH value decreased, when alcohol developed by yeast metabolism, pH value increased at first and kept stable then, in late fermentation stage, pH value increased. pH change in fermentation would influence the activity of enzyme, the growth and propagation of microzyme, and the decomposition of some nutrient substances in fermented mash or the decomposition of yeast mesostate. (Tran. by YUE Yang)