宣酒芝麻香型白酒生产中微生物分布与消长特点

对宣酒芝麻香型白酒生产过程中的空气环境、窖池内环境以及酒醅发酵进行全程跟踪取样,采用平板计数法检测微生物数量。结果表明,空气环境与堆积、发酵酒醅中菌类总数变化规律一致,均为：细菌〉酵母菌〉霉菌。窖池内环境中细菌总数明显高于酵母菌与霉菌总和,并且中上层多于下层。宣酒芝麻香白酒的酿造与独特的自然环境和特有的工艺操作关系密切。

Distribution Characteristics and the Growth of Microbes in the Production of Sesame-flavor Xuan Liquor

Tracking sampling was operated in aerial environment,in-pit environment and in the fermenting process of fermented grains of sesame-flavor Xuan liquor.Plate count method was applied to measure microbial quantity.The results showed that the quantity change rules of microbes in aerial environment,in fermented grains and in stacking grains were the same(bacterium>microzyme>mildew).Bacteria quantity in pits was evidently higher than the sum of microzyme and mildew and most of bacteria distributed in medium layer and upper layer in pits.The production of sesame-flavor Xuan liquor was indispensible to its unique natural environment and its special liquor-making technology.