摘 要：
[目的]为优质杜康酒的稳定生产和技术改进提供理论依据。[方法]以伊川杜康酒生产工艺和环境为研究对象,采用现代微生物生态学和发酵工艺学手段,研究了杜康酒酿造过程中酿造环境和工艺与活性微生物的关系。[结果]发酵30d后,所有母糟样品的己酸菌数量均达最多,在发酵后期己酸菌数量开始减少,到发酵60d时减到最少。冬季母糟中己酸菌含量随着酿造时间的延长而上升,在酿造30～40d时达最大值102个/g,之后呈下降趋势。秋季发酵20d后,己酸菌含量达到最高(103个/g);发酵30d后,细菌含量达到最高;发酵40d后,酵母菌含量达到最高(105个/g)。3种样品的己酸菌含量高低为窖泥>黄水>母糟。[结论]良好稳定的微生态环境能够提高杜康酒的质量,增加香气。
译 名：
Preliminary Studies on the Relationship between Micro-ecological Environment of Brewing and Formation Mechanism of High-quality Dukang Wine
作 者：
XIE Hui et al (College of Life Science,Henan Agricultural University,Zhengzhou,Henan 450002)
关键词：
Dukang wine;Microbial ecology;Caproic acid bacteria;Formation mechanism
摘 要：
[Objective] The aim was to supply theoretical basis for the stable production and technological improvement of high-quality Dukang wine.[Method] With the production technology and environment of Yichuan Dukang wine as studied objects,the modern microbial ecological and fermentation technological measures were used to study the relationship between brewing environment and technology and active microbes in brewing process.[Result] After fermentation for 30 d,the amounts of caproic acid bacteria of samples in all the maternal draffs reached most.They started to be reduced in fermentation anaphase and were reduced to be least after fermentation for 60 d.In winter,the contents of caproic acid bacteria in maternal draffs were increased along with the extending of brewing time and reached its highest value after brewing for 30-40 d,being 102 caproic acid bacteria/g and then showed decreasing trend.In autumn,after fermentation for 20 d,the contents of caproic acid bacteria reached highest,being 103 caproic acid bacteria/g;after fermentation for 30 d,the contents of bacteria reached highest;after fermentation for 40 d,the contents of yeasts reached highest,being 105 yeasts/g.The content relationship of caproic acid bacteria in the 3 samples was as follows:fermentation pit mud>yellow fermentation liquid>maternal draffs.[Conclusion] The good and stable micro-ecological environment could enhance the quality of Dukang wine and increase its aroma.
