| 黄酒发酵过程中酸败现象的研究 |
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| 引用本文： | 孔小勇,王鹏举. 黄酒发酵过程中酸败现象的研究[J]. 酿酒科技, 2011, 0(8): 47-50 |
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| 作者姓名： | 孔小勇 王鹏举 |
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| 作者单位： | 1. 中国矿业大学南湖校区化工学院,江苏徐州,221116
2. 陕西鹏翔酒业有限公司,陕西延安,717500 |
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| 摘 要： | 黄酒发酵过程中经常会出现酸败的现象,发酵醪的特征是其中乳酸含量超标,原因是乳酸杆菌的非正常代谢造成的。对发酵醪镜检可以有效判断发酵是否正常。创造良好的工艺条件,确保酵母菌、乳酸菌等菌群平衡,保持糖化发酵平衡,是防治酸败的根本方法。
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| 关 键 词： | 黄酒 发酵 乳酸杆菌 酸败 |
Reserch on Rancidity in the Fermentation Process of Yellow Rice Wine |
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| Kong Xiaoyong , Wang Pengju. Reserch on Rancidity in the Fermentation Process of Yellow Rice Wine[J]. Liquor-making Science & Technology, 2011, 0(8): 47-50 |
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| Authors: | Kong Xiaoyong Wang Pengju |
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| Affiliation: | Kong Xiaoyong1 and Wang Pengju2 (1.School of Chemical Engineering,China University of Mining and Technology,Xuzhou 221116,2.Shanxi Pengxiang Wine Co.Ltd,Yanan,Shanxi 717500,China) |
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| Abstract: | Rancidity often occurs in the fermentation process of yellow rice wine, one of the characteristics of fermenting mash is its lactic acid content in excess of the standards, which caused by abnormal metabolism of lactic acid bacteria. Microscopic examinati |
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| Keywords: | yellow rice wine fermentation Lactobacillus rancidity |
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