再论甘蔗糖蜜酒精的高酸发酵

甘蔗糖蜜酒精生产中采用高酸发酵法,成功解决了发酵过程中杂菌寄生污染和蒸馏设备积垢两大生产难题.这项改进技术推广应用至今已近20年历史,其代表了甘蔗糖蜜酒精生产发展的一个阶段.实践证明,其理论、观点和依据是经得起考验的.该文在回顾和总结高酸发酵法的基础上,指出高酸发酵法由于自身存在的严重弊端而理应取而代之,但真正被取代可能还有待时日.

Rethinking on high-acid fermentation of cane molasses alcohol

The method of high-acid fermentation used in the production of cane molasses alcohol has succeeded in solving two problems, which are the parasitic bacterial pollution in the process of fermentation and deposits in alcohol distillation equipment. This technology, which has been popularized for nearly twenty years so far, represents a new stage in the production of cane molasses alcohol. Through the practice, this method's theory, viewpoint and basis proved to stand up. Based on the overview and summary of the method of high-acid fermentation, the paper pointed out that there exist some grave faults in the method and it should be replaced. But there is a long way to go before it is really replaced.