摘要：Through the mechanism of dollars in Shaoxing yuanhong wine mash of different strengths bacteria (lactic acid bacteria, probiotics) form the two samples, The total number of yeast, the yeast form, the total number of bacteria, reducing sugar, total acid, volatile acids, alcohol, pH, and other biochemical markers of regular observation, Detection and determination of some trace elements of the periodic study, And preliminary detection and identification of bacteria. The resuhs showed that: Mechanical element of the advantages of Shaoxing yuanhong wine fermenting mash bacteria (lactobaeilli, probiotics) form if the change, Its acidity is rapidly fermented mash, Alcohol increased slowly, Easily lead to fermented mash of rancidity, Also have caused changes in the taste of wine, looked sour taste uncoordinated. To control the various process conditions to ensure that the advantages of the wash bacteria (lactobacilli, probiotics) morphological does not changes, to ensure the smooth progress of fermentation.%通过对机制元红酒醪中有不同优势细菌（乳酸杆菌、益生菌）形态的二个样，进行酵母菌总数、酵母形态、细菌总数、还原糖、总酸、挥发酸、酒精度、pH等生化指标的定期观察、检测研究及部分微量成份的定期测定研究，对细菌进行初步检测和鉴定。结果表明：机械化元红酒发酵醪中的优势细菌（乳酸杆菌、益生菌）形态若发生变化，则发酵醪其酸度升高较快，酒精上升慢，容易引起发酵醪的酸败，也引起酒的口味有变化，酸味抬头，口味不协调。要控制好各种工艺条件，确保发酵醪中优势细菌（乳酸杆菌、益生菌）形态不发生改变，保证发酵的顺利进行。
