摘要
窖泥对于提升浓香型白酒的品质起着重要的作用。采用核磁共振分析技术对窖泥中微生物的代谢产物进行对比分析。研究发现:窖泥的主要代谢产物为乙醇、醋酸盐、戊酸酯等;窖池窖壁和窖底微生物的代谢产物存在着差异。然而随着窖泥窖龄的增长,窖壁和窖底微生物的代谢产物呈现先增长后降低的趋势,且处于不同阶段的窖泥的特征代谢产物明显不同。
The pit mud plays an important role in improving the quality of Strong-flavour liquor. The metabolites of microbes in pit mud had been compared and analyzed by using the nuclear magnetic resonance in this study. It was found that the metabolites mainly contained ethanol, acetate and valerate. At the same time, there were significant differences in the metabolites between the pit wall and the bottom. However, as the extended of the age in pit mud, the metabolites of microbes in pit wall and the bottom show the characteristic metabolites of different stages of pit mud were obviously different.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第12期207-214,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31401680)
关键词
窖泥
核磁共振
窖龄
代谢产物
pit mud
nuclear magnetic resonance
the age of pit mud
metabolites
