传统工艺山西老陈醋发酵及熏蒸过程中常规成分的变化分析

该研究分析了山西老陈醋在传统工艺发酵过程中淀粉酶、糖化酶、酸性和中性蛋白酶酶活变化，并对发酵及熏蒸过程中淀粉、总糖、酒精度、总酸、有机酸和氨基酸等常规成分的变化规律与形成机理进行了探讨。结果表明，酒精发酵阶段，4种酶活力变化不大，醋酸发酵阶段，4种酶活力均有所降低；发酵及熏蒸过程中淀粉含量由64.05%降至18.88%；酒精发酵阶段，总糖含量从11.88%降至1.12%，醋酸发酵阶段，总糖含量从2.28%增至7.35%，熏蒸阶段，总糖含量从7.13%降至5.89%；酒精含量在酒精发酵过程中从1.3%vol增至5.7%vol，到发酵22 d时几乎降为0；总酸含量在1～22 d内从1.17%增至10.23%；在发酵及熏蒸过程中醋酸含量从1.03 mg/g增至76.25 mg/g；酒精发酵阶段，乳酸含量从1.94 mg/g增至60.60 mg/g，随后含量变化较小。

Changes of common conventional components in traditional process of Shanxi aged vinegar during fermentation and fumigation

The changes of amylase, glucoamylase, acid protease and neutral protease activities during traditional fermentation process of Shanxi aged vinegar were analyzed, and the change rules and formation mechanism of conventional compositions including starch, total sugar, alcohol content, total acid, organic acid and amino nitrogen acid and other conventional compositions during fermentation and fumigation process were discussed. The results showed that during alcoholic fermentation process, activities of 4 kinds of enzyme changed little. During acetic fermentation process, activities of 4 kinds of enzymes reduced. During fermentation and fumigation process, starch contents reduced from 64.05% to 18.88%. In alcoholic fermentation process, total sugar contents reduced from 11.88% to 1.12%; in acetic acid fermentation process, it increased from 2.28% to 7.35%, however, in fumigation process, it reduced from 7.13% to 5.89%. In alcoholic fermentation process, alcohol contents increased from 1.3%vol to 5.7%vol, but it almost decreased to 0 on the 22 d. From the 1st to the 22nd day, the contents of total acid increased from 1.17% to 10.23%; acetic acid contents increased obviously from 1.03 mg/g to 76.25 mg/g. In alcoholic fermentation process, the lactic acid contents increased from 1.94 mg/g to 60.60 mg/g, but it changed slightly after alcoholic fermentation.