酱香型白酒酿造过程中窖池内酵母变化趋势研究

摘要

The change trend of yeast strains in fermented grains in pits (upper layer, medium layer and bottom layer) during the fermentation of Jiangxiang Baijiu(liquor) was studied by traditional microbial culture method. For the whole production cycle (one year), there was significant dif-ference in yeast quantity in fermented grains at different pit location/at different fermenting time. For the same production turn, yeast quantity was the highest in fermented grains in upper layer, and higher in medium layer, and finally low in bottom layer, yeast quantity in upper layer and in medium layer could span 6 orders of magnitude, and yeast quality in bottom layer could span at most 5 orders of magnitude. With the consump-tion of reducing sugar and the feedback of acids, yeast quantity in fermented grains in each layer kept decreasing. There was only a little differ-ence in yeast quantity in fermented grains at different workshop/in different pits. The yeast in pits mainly belonged to five categories including S. cerevisiae, Pichia species, Candida species,Issatchenkia species and Rhodotorula species.%对酱香型白酒发酵过程中窖池内发酵酒醅上、中、下3层的酵母菌变化趋势进行研究，通过传统微生物培养法对酱香型白酒整个生产周期（一年）中酵母变化趋势进行测定，发现不同位置、不同时段的酵母数量差异明显，同一工艺轮次中总体上的酵母菌数量变化趋势是：上层酒醅＞中层酒醅＞下层酒醅（CFU)，上、中层酒醅酵母数量最多可达6个数量级，下层酒醅酵母数量最多达5个数量级，随着还原糖的消耗，以及酸类物质的反馈抑制，各层酵母数分别呈下降趋势。不同酱香型白酒生产车间在堆积过程和窖内发酵过程中酵母数量差异也不大，呈现此消彼长的趋势。窖内酵母归为五大属：酿酒酵母、毕赤氏酵母、假丝酵母、伊萨酵母及红酵母属。