空气对浓香型白酒发酵的影响
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摘要
本文研究空气中的微生物、氧对浓香型大曲酒发酵微生物种类、数量的影响,空气、密度、比热容及气温对糟醅气固相比、物理特性及发酵升温的影响。
通过研究发现,生产过程中,空气中有大量的微生物带入糟醅,冷季带入糟醅的微生物量占总量的10%,热季占30%以上;糟醅入窖初期,窖内存在氧,氧在42小时左右消耗为0,微生物大量繁殖,在3天左右达到最高,且繁殖量远大于糟醅入窖微生物量,多达两个数量级;配料和后处理方式影响气固相比,影响糟醅的密度、比热容,从而影响发酵升温速度、发酵顶温、挺温时间;产品的羰基化合物与空气呈正关系。
通过研究,找到了“前缓、中挺、后缓落”的窖内升温规律,“冷加热减”用糠原则等规律和经验的科学依据,澄清了“淀粉高、升温高”“投曲多、升温猛”等一些错误观念和片面认识;制定了冷热季不同的用曲标准,调整了冷季投粮多、热季投粮少的投粮标准;找出了冷季促进升温、热季抑制微生物繁殖量的措施,制定了防度夏一系列措施,从理论上找到了一些生产经验和规律的科学依据。
The article studied effect of microorganisms in the air and oxygen on microorganisms’ types and quantity in wuliang-flavor Chineses spirit fermentation. The author also studied influence of air, density, specific warm, specific votume and temperature on ratio of gas and solid, physical characteristics and temperature calefaction.
It is found that in the production many microorganisms are taken into lees from air and occupy 10% in cold seasons and 30% in warm seasons of the whole microorganisms. When lees are put into the vault originally, oxygen in the vault is used up in 42 hours. Microorganisms reproduce and reach maximum in 3days.Reproduction quantity is more 100 times than that of original microorganisms. Material composing and post-disposing modes affect ratio of gas and solid, density, specific warm and specific votume. At last above changes influence velocity of fermentation calefaction, decrease time of reaching maximal temperature and prolong keeping time. Carbonyl compound in the products have positive relationship with air.
The author concluded calefying rules in the vault that temperature increased slowly in the beginning, maintained in the middle and decreased slowly at last and scientific gists of rules and experiences that bran-using quantity was more in cold seasons than in warm seasons. Some mistaken concepts and unilateral knowledge that calefaction velocity had positive ration with starch concentration and koji concentration were clarified. Different koji-making standards in different seasons were established. Foodstuff-adding standards that quantity was much in warm seasons and litter in cold seasons were adjusted. Moreover measures were found that temperature was increased in cold seasons and microorganisms were repressed to reproduce in warm seasons. So manufacture in the factories will be carried out successfully through the whole summer and scientific gists in theory were provided for production.
通过研究发现,生产过程中,空气中有大量的微生物带入糟醅,冷季带入糟醅的微生物量占总量的10%,热季占30%以上;糟醅入窖初期,窖内存在氧,氧在42小时左右消耗为0,微生物大量繁殖,在3天左右达到最高,且繁殖量远大于糟醅入窖微生物量,多达两个数量级;配料和后处理方式影响气固相比,影响糟醅的密度、比热容,从而影响发酵升温速度、发酵顶温、挺温时间;产品的羰基化合物与空气呈正关系。
通过研究,找到了“前缓、中挺、后缓落”的窖内升温规律,“冷加热减”用糠原则等规律和经验的科学依据,澄清了“淀粉高、升温高”“投曲多、升温猛”等一些错误观念和片面认识;制定了冷热季不同的用曲标准,调整了冷季投粮多、热季投粮少的投粮标准;找出了冷季促进升温、热季抑制微生物繁殖量的措施,制定了防度夏一系列措施,从理论上找到了一些生产经验和规律的科学依据。
The article studied effect of microorganisms in the air and oxygen on microorganisms’ types and quantity in wuliang-flavor Chineses spirit fermentation. The author also studied influence of air, density, specific warm, specific votume and temperature on ratio of gas and solid, physical characteristics and temperature calefaction.
It is found that in the production many microorganisms are taken into lees from air and occupy 10% in cold seasons and 30% in warm seasons of the whole microorganisms. When lees are put into the vault originally, oxygen in the vault is used up in 42 hours. Microorganisms reproduce and reach maximum in 3days.Reproduction quantity is more 100 times than that of original microorganisms. Material composing and post-disposing modes affect ratio of gas and solid, density, specific warm and specific votume. At last above changes influence velocity of fermentation calefaction, decrease time of reaching maximal temperature and prolong keeping time. Carbonyl compound in the products have positive relationship with air.
The author concluded calefying rules in the vault that temperature increased slowly in the beginning, maintained in the middle and decreased slowly at last and scientific gists of rules and experiences that bran-using quantity was more in cold seasons than in warm seasons. Some mistaken concepts and unilateral knowledge that calefaction velocity had positive ration with starch concentration and koji concentration were clarified. Different koji-making standards in different seasons were established. Foodstuff-adding standards that quantity was much in warm seasons and litter in cold seasons were adjusted. Moreover measures were found that temperature was increased in cold seasons and microorganisms were repressed to reproduce in warm seasons. So manufacture in the factories will be carried out successfully through the whole summer and scientific gists in theory were provided for production.
引文
主要书籍:
1、齐民要术:贾思勰著,北魏
2、北山酒经:朱肱著,宋朝
3、酿造研究:中央工业试验所著,商务印书馆
4、浓香型白酒生产技术:李大和、黄圣明编著,轻工业出版社
5、浓香型大曲酒生产技术(修订版):李大和主编,中国轻工业出版社
6、白酒生产技术全书:沈怡方主编,中国轻工业出版社
7、微生物学:无锡轻工业学院等编,轻工业出版社
8、酒精与蒸馏工艺学:章克昌主编,中国轻工业出版社
9、白酒酿造的科学与技术:秦含章编著,中国轻工业出版社
10、微生物学(第二版):无锡轻工业学院编,轻工业出版社
11、白酒生产工艺学:周恒刚编著,轻工业出版社
12、白酒生产:周恒刚编著,轻工业出版社
13、新编酒经:秦含章著,人民日报出版社
14、工业微生物实验技术手册:诸葛健、王正祥编著,中国轻工业出版社
15、白酒工业手册:康明官编著,轻工业出版社
16、现代酿酒工业综述:秦含章著,中国食品出版社
17、酿造学总论(上下册):陈陶声著
18、陈陶声著:酿造学分论(上下册),商务印书馆
19、酿造学实验:陈陶声著,商务印书馆
20、实用微生物学:陈陶声著,商务印书馆
21、酿酒工艺学:无锡轻工业学院等编,中国财政经济出版社22、
23、生化工程:伦世仪,中国轻工业出版社24、新原料酿酒:轻工业部食品二局编,轻工业出版社
25、英汉微生物名词:中国科学院编译出版委员会名词室编,科学出版社
26、白酒生产分析检验:王福荣编著,轻工业出版社
27、中国酒:黑龙江商学院等编,中国财政经济出版社
28、工业发酵分析:天津轻工业学院等编著,轻工业出版
29、白酒生产问答:晋久工编著,山西人民出版社
30、中国人与酒:夏家著,中国商业出版社
31、酿酒工业分析手册:蔡定域编著,轻工业出版社
32、酒的知识:周于德等编著,轻工业出版社
33、发酵生理学:李友荣、马辉文编著,湖南科学技术出版社
34、中国名优白酒酿造与研究:熊子书著,中国轻工业出版社
35、代谢控制发酵:张克旭主编,中国轻工业出版社
主要刊物:
36、中国酿酒工业协会、中国轻工报社:中国酒,中国酒杂志社,月刊
37、黑龙江省酿酒专业协会:酿酒,酿酒杂志编辑部,双月刊
38、贵州省轻工业科学研究所:酿酒科技,酿酒科技编辑部,双月刊
主要文献:
39、五粮液微生物培训讲义:徐岩、穆晓清编
40、宜宾气象资料:宜宾市气象局提供
41、白酒中糠醛含量与香型之间的关系;许汉英,酿酒科技2002年第5期
42、茅台酒生态环境中酿造微生物多样性的研究及展望:蒋红军,酿酒2003年第4期
1、齐民要术:贾思勰著,北魏
2、北山酒经:朱肱著,宋朝
3、酿造研究:中央工业试验所著,商务印书馆
4、浓香型白酒生产技术:李大和、黄圣明编著,轻工业出版社
5、浓香型大曲酒生产技术(修订版):李大和主编,中国轻工业出版社
6、白酒生产技术全书:沈怡方主编,中国轻工业出版社
7、微生物学:无锡轻工业学院等编,轻工业出版社
8、酒精与蒸馏工艺学:章克昌主编,中国轻工业出版社
9、白酒酿造的科学与技术:秦含章编著,中国轻工业出版社
10、微生物学(第二版):无锡轻工业学院编,轻工业出版社
11、白酒生产工艺学:周恒刚编著,轻工业出版社
12、白酒生产:周恒刚编著,轻工业出版社
13、新编酒经:秦含章著,人民日报出版社
14、工业微生物实验技术手册:诸葛健、王正祥编著,中国轻工业出版社
15、白酒工业手册:康明官编著,轻工业出版社
16、现代酿酒工业综述:秦含章著,中国食品出版社
17、酿造学总论(上下册):陈陶声著
18、陈陶声著:酿造学分论(上下册),商务印书馆
19、酿造学实验:陈陶声著,商务印书馆
20、实用微生物学:陈陶声著,商务印书馆
21、酿酒工艺学:无锡轻工业学院等编,中国财政经济出版社22、
23、生化工程:伦世仪,中国轻工业出版社24、新原料酿酒:轻工业部食品二局编,轻工业出版社
25、英汉微生物名词:中国科学院编译出版委员会名词室编,科学出版社
26、白酒生产分析检验:王福荣编著,轻工业出版社
27、中国酒:黑龙江商学院等编,中国财政经济出版社
28、工业发酵分析:天津轻工业学院等编著,轻工业出版
29、白酒生产问答:晋久工编著,山西人民出版社
30、中国人与酒:夏家著,中国商业出版社
31、酿酒工业分析手册:蔡定域编著,轻工业出版社
32、酒的知识:周于德等编著,轻工业出版社
33、发酵生理学:李友荣、马辉文编著,湖南科学技术出版社
34、中国名优白酒酿造与研究:熊子书著,中国轻工业出版社
35、代谢控制发酵:张克旭主编,中国轻工业出版社
主要刊物:
36、中国酿酒工业协会、中国轻工报社:中国酒,中国酒杂志社,月刊
37、黑龙江省酿酒专业协会:酿酒,酿酒杂志编辑部,双月刊
38、贵州省轻工业科学研究所:酿酒科技,酿酒科技编辑部,双月刊
主要文献:
39、五粮液微生物培训讲义:徐岩、穆晓清编
40、宜宾气象资料:宜宾市气象局提供
41、白酒中糠醛含量与香型之间的关系;许汉英,酿酒科技2002年第5期
42、茅台酒生态环境中酿造微生物多样性的研究及展望:蒋红军,酿酒2003年第4期