浓香型白酒酒醅发酵过程中淀粉和还原糖的变化规律研究

该试验跟踪采取白酒生产整个发酵期的酒醅样品,采用连续流动化学分析仪分析窖池不同空间位置的酒醅中淀粉、还原糖两个指标在发酵过程中的变化规律,结果发现:发酵过程中酒醅的淀粉含量随发酵时间的增加呈下降趋势,而且发酵前期上层酒醅淀粉含量下降最多；发酵中后期三层酒醅淀粉含量缓慢下降；酒醅中的还原糖含量在发酵前期呈上升趋势,下层酒醅中的还原糖含量增加最多;发酵中后期还原糖含量呈下降趋势.

Changes of starch and reducing sugars of fermented grains in fermentation of strong-flavor liquor

The fermented grains were sampled during the whole fermentation period of strong-flavor liquor.The starch and reducing sugars in the fermented grains sampled from different positions in fermentation basin were detected by continuous flow chemistry analyzer.The results showed that the starch content of fermented grains decreased with fermentation time.At the early stage of fermentation,the starch content of fermented grains sampled from upper layer decreased faster.At the middle and last stages,the starch content of fermented grains at any level decreased slowly.The contents of reducing sugars increased during the early stage of fermentation,in which the content of reducing sugars in the sample from lower layer increased most.At the middle and last stages,the contents of reducing sugars decreased.