摘要
大曲发酵力是反映大曲产酒能力的重要指标之一。现在普遍用的是二氧化碳失重法测定大曲发酵力,虽操作简单,但误差较大,且气体来源于多种微生物的有氧呼吸作用和发酵过程,而酒精发酵是酵母菌无氧呼吸作用。所以我们可以根据发酵原理,通过检测大曲发酵液中的酒精含量来直接检测大曲发酵力。由于大曲发酵液酒精含量比较低,探究用分光光度法检测发酵液中的酒精含量,结果显示该方法比传统的二氧化碳法更能稳定、准确地反应大曲发酵能力。
The fermentation ability of Daqu is one of the important indexes reflecting the liquor production ability of Daqu.At present, carbon dioxide weight loss method is widely used to determine the fermentation power of Daqu. Although the operation is simple, the error is large,and the gas comes from the aerobic respiration and fermentation process of a variety of microorganisms, while alcohol fermentation is the anaerobic respiration of yeast. Therefore, according to the fermentation principle, we can directly detect the fermentation power of Daqu by detecting the alcohol content in Daqu fermentation broth. Because the alcohol content of Daqu fermentation broth is relatively low, the alcohol content in Daqu fermentation broth is detected by spectrophotometry. The results show that this method can reflect the fermentation ability of Daqu more stably and accurately than the traditional carbon dioxide method.
作者
李小杰
张梦梦
刘玉涛
胥鑫钰
赵巧珍
秦炳伟
王文洁
崔新莹
LI Xiaojie;ZHANG Mengmeng;LIU Yutao;XU Xinyu;ZHAO Qiaozhen;QIN Bingwei;WANG Wenjie;CUI Xinying(Jinan Baotuquan Liquor-making Co.,Ltd.,Jinan 250115,Shandong,China)
出处
《酿酒》
CAS
2023年第2期123-125,共3页
Liquor Making
关键词
大曲发酵力
分光光度法
二氧化碳法
fermentation power of Daqu
Spectrophotometry
Carbon dioxide method
作者简介
李小杰(1988-),助理工程师,研究方向为白酒酿造工艺学。
