| 浓香型大曲酒酒精发酵的主要影响因素 |
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| 引用本文： | 胡名志.浓香型大曲酒酒精发酵的主要影响因素[J].酿酒科技,2006(4):61-62. |
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| 作者姓名： | 胡名志 |
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| 作者单位： | 贵州青酒厂,贵州,镇远,557702 |
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| 摘 要： | 浓香型大曲酒酒精发酵的主要影响因素有养分、温度、氧气、酸度，这些因素的控制是酒精发酵好与坏的关键。糖主要为酵母提供能源进行能量代谢，代谢产物为酒精；窖池内氧含量的高低直接影响酵母的生长和代谢途径，酒精发酵是酵母在无氧条件下的代谢途径；温度、pH直接影响微生物的生长及其酶的活性。
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| 关 键 词： | 浓香型大曲酒 酒精发酵 影响因素 |
| 文章编号： | 1001-9286(2006)04-0061-02 |
| 收稿时间： | 2005-12-13 |
| 修稿时间： | 2005年12月13 |
The Main Factors Influencing Alcohol Fermentation of Luzhou-flavor Daqu Liquor |
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| HU Ming-zhi.The Main Factors Influencing Alcohol Fermentation of Luzhou-flavor Daqu Liquor[J].Liquor-making Science & Technology,2006(4):61-62. |
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| Authors: | HU Ming-zhi |
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| Affiliation: | Guizhou Qingjiu Distillery, Zhenyuan, Guizhou 557702, China |
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| Abstract: | The main factors influencing alcohol fermentation of Luzhou-flavor Daqu liquor cover nutrient, temperature, oxygen, and acidity. Appropriate control of the above factors is the key to successful alcohol fermentation. Sugar mainly provides yeast with energy for energy metabolism and the metabolic product is alcohol. Oxygen content in pits would directly influence yeast growth and its metabolic pathway and alcohol fermentation is the metabolic pathway of yeast under oxygen free conditions. Temperature and pH value would directly influence microbial growth and enzyme activities. |
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| Keywords: | Luzhou-flavor Daqu liquor alcohol fermentation influencing factors |
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