米浆水和淋饭水回收利用对黄酒发酵过程的影响

对黄酒厂米浆水、淋饭水和不同品种大米浸米浆水、不同温度浸米浆水进行污染物评估,结果表明米浆水和淋饭水的CODcr较高,对环境产生严重的污染。将米浆水循环浸米,将淋饭水添加到发酵醪中,使废水得到回收利用。通过跟踪发酵过程,研究酒醅中的有机物和微生物群系,结果表明:随着米浆水循环次数的增加,发酵醪的酸度随之增高,发酵进程加快,酒精含量提高,即在20d醅中酒精含量从第1批的16.5%提高到第5批的17.4%,且米浆水组的酵母数量高于自来水组。此外,加淋饭水组的酵母细胞数量和酒精含量也高于自来水组。这种回用方法有利于酵母繁殖,可以加速发酵进程,提高出酒率。

Research on the Effects of Rice Seriflux and Rice-sprinkling Water Reuse on the Yellow Rice Wine Fermentation Process

In this research,the pollutants of rice seriflux and rice-sprinkling water in the wine industry and the pollutants of rice seriflux which was obtained from steeping different varieties of rice and steeping rice at different temperatures in the laboratory were assessed,the results showed that the CODcr of rice Seriflux and rice-sprinkling water was very high and would cause serious environmental pollution.So the rice Seriflux was used to circulating steep rice and rice-sprinkling water was added to fermenting mash,making the wastewater reused.The organics and microflora in the fermented grains were studied through tracing the sampling in fermentation process,which initially revealed with the increasing cycling times of rice seriflux,the acid of fermenting mash increased,accelerating the fermentation process and improving the alcohol yield,the alcohol content of 20 days’ fermented grains increased from 16.5% in the first group to 17.4% in the fifth group,and the yeast number in the rice seriflux group was higher than that in the tap water group.In addition,the yeast number and the alcohol content in the rice-sprinkling water group were higher than that in the tap water group.Thus this reuse method is beneficial to yeast propagation,can accelerate the fermentation process and improve the alcohol yield.