| 标题 |
Changes and rules of chemical composition in the fermented grains of Chinese strong aromatic spirits
中国浓香型白酒酒糟化学成分的变化及规律
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| 其它 | In order to construct the cellar resource database of the Chinese strong aromatic spirits, humidity, acidity, reducing sugar, starch and ethanol were analyzed at various time by the practical analysis methods. The results showed that the humidity of fermented grains at different positions of the cellar shown increasing trend, the top was holding in about 63% after reaching saturation; the pH declined to about 3.2 slowly after the period of producing acid, and the total acids raised about 40 degree, the starch declined to equilibrium at 27 day, the reducing sugar declined unsteadily, in the end of the main fermentation, the alcoholicity in three layers of fermented grains increased to 5.2%-5.5%. The results indicated the metabolism of chemical composition during the fermentation has obvious rule, and was fluctuating along with growth and variety of microbial genera. It could offer a lot of data for the on-line monitor and the |
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shinysparrow
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可口可乐了
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sirius
AireenBeryl531
mmyhn
星辰大海
丘比特
123木头人
浅尝离白
Singularity
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Ernie
传奇3
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tuanheqi
共享精神
Owen
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