甘蔗糖蜜酒精无酸发酵应用现状与展望

无酸发酵工艺克服了添加硫酸对设备、环境的危害，十多年来在糖蜜酒精行业多家酒精厂成功应用。随着糖蜜纯度变低，无酸发酵遭遇到细菌感染无法控制等问题，甘蔗糖蜜酒精厂陆续放弃无酸发酵工艺。糖蜜中含量不断增多的灰分、胶体等物质抑制酵母生长繁殖，酵母对细菌无法取得生长优势，导致无酸发酵工艺无法继续应用。在无酸或微酸条件下，尽可能多地排除糖蜜中灰分和胶体，才能从根本上解决无酸发酵染菌问题。

The Application Status and Prospect of Acid-Free Fermentation of Molasses for Alcohol

Acid-free fermentation process can overcome the damage of sulfuric acid to equipment and environment. It has been successfully used in some molasses alcohol plants in the past 10 years. Acid-free fermentation encounters problem of uncontrollable bacterial infection due to lower molasses purity and therefore molasses alcohol plants have to give up acid-free fermentation process. Increasing content of ash and colloid in molasses could inhibit the growth and breeding of yeast, and yeast is unable to obtain the growth advantage to bacteria, resulting in acid-free fermentation process unable to continue application. In acid-free or weak-acid conditions, only removing ash and colloid in molasses as much as possible can we fundamentally solve the problem of bacteria infection in free-acid fermentation.