Analysis of yeast counts and physicochemical indexes changes in fermented grains of stacking fermentation process of the second rounds sauce-flavor Baijiu
Using fermented grains of stacking fermentation process of the second rounds sauce-flavor(Jiangxiangxing)Baijiu as the research objects,the changes of temperature,total yeast counts,viable yeast counts,moisture,acidity,glucose,and L-lactic acid contents of fermented grains during stacking process in the intelligent and traditional brewing workshops were analyzed and compared,and the correlation between these indexes and stacking time was analyzed.The results showed that the temperature of fermented grains in the two workshops increased gradually with the increase of stacking time,and the temperature decreased first and then increased after the stacking.During the stacking period,the total yeasts counts and viable yeasts counts in the fermented grains of the two workshops showed fluctuating changes under the influence of temperature,and both of them could increase to 107 CFU/g.With the increase of stacking time,the moisture of fermented grains in the two workshops showed an upward trend of volatility,and the acidity,L-lactic acid and glucose contents showed the fluctuation change of increasing first and then decreasing.Correlation analysis showed that temperature and moisture were significantly positively correlated with stacking time(P＜0.05),which could be used as an important basis forjudging fer-mentation process.In addition,there were significant positive correlations between glucose content and L-lactic acid content,and total yeast counts and viable yeast counts(P＜0.05).The research could provide some theoretical reference for the improvement of Baijiu intelligent brewing production technology.
sauce-flavor Baijiufermented grainsstacking fermentationyeastphysicochemical index
万方数据
维普
