| 白酒酿造中主要基质利用的过程分析 |
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| 引用本文： | 蒙兆强,李灵彦,秦辉.白酒酿造中主要基质利用的过程分析[J].食品工业,2011(6). |
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| 作者姓名： | 蒙兆强 李灵彦 秦辉 |
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| 作者单位： | 上海现代中医药股份有限公司;华东理工大学;美国通用电气公司;重庆大学生物工程学院; |
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| 摘 要： | 淀粉是白酒发酵的主要基质,但淀粉在转化为酒精的过程中,受到哪些因素的影响,淀粉对发酵过程又有什么影响。通过实验窖池进行了白酒发酵,通过发酵结果可知,淀粉浓度高,糖化速度快,易污染杂菌,造成发酵失败;淀粉浓度高,还会造成酵母菌生长过于旺盛,迅速衰老,对白酒产量不利;入窖温度会对淀粉的消耗造成影响,入窖温度高,淀粉消耗大,造成较高的成本;曲药的储存时间对其中淀粉有较大的影响,直接影响曲药的质量,间接影响白酒的产量和质量。
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| 关 键 词： | 酿造 基质 酯类 |
Course Analyzing of Utilization about Starch in Fermentation of Distilled Spirit |
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| Meng Zhao-qiang,Li Ling-yan,Qin Hui.Course Analyzing of Utilization about Starch in Fermentation of Distilled Spirit[J].The Food Industry,2011(6). |
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| Authors: | Meng Zhao-qiang Li Ling-yan Qin Hui |
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| Affiliation: | Meng Zhao-qiang1,2,Li Ling-yan3,Qin Hui4 1.Shanghai Sundise Chinese Medicine Technology Development Co,.Ltd(Shanghai 200051),2.East China University of Science and Technology(Shanghai 200237),3.GE(Shanghai 201203) 4.Bioengineering College of Chongqing University(Chongqing 400030) |
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| Abstract: | Starch is principal base material of distillate spirit fermentation,which factor will effect during starch turn into alcohol.By experiment of distillate spirit fermentation in experimental cellar,it will be found that when the concentration of starch is thick,saccharification become quickly and lead to be polluted and failure;yeast fungus grows very fast and ageing quickly,it is disadvantage for fermentation.The temperature of cellar incoming will effect the starch consuming,when the temperature is high,sta... |
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| Keywords: | brewing base material esters |
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