Effect Of Air On Wuliang-flavor Chineses Spirit Fermentation

The article studied effect of microorganisms in the air and oxygen on microorganisms' types and quantity in wuliang-flavor Chineses spirit fermentation. The author also studied influence of air, density, specific warm, specific votume and temperature on ratio of gas and solid, physical characteristics and temperature calefaction.It is found that in the production many microorganisms are taken into lees from air and occupy 10% in cold seasons and 30% in warm seasons of the whole microorganisms. When lees are put into the vault originally, oxygen in the vault is used up in 42 hours. Microorganisms reproduce and reach maximum in 3days.Reproduction quantity is more 100 times than that of original microorganisms. Material composing and post-disposing modes affect ratio of gas and solid, density, specific warm and specific votume. At last above changes influence velocity of fermentation calefaction, decrease time of reaching maximal temperature and prolong keeping time. Carbonyl compound in the products have positive relationship with air.The author concluded calefying rules in the vault that temperature increased slowly in the beginning, maintained in the middle and decreased slowly at last and scientific gists of rules and experiences that bran-using quantity was more in cold seasons than in warm seasons. Some mistaken concepts and unilateral knowledge that calefaction velocity had positive ration with starch concentration and koji concentration were clarified. Different koji-making standards in different seasons were established. Foodstuff-adding standards that quantity was much in warm seasons and litter in cold seasons were adjusted. Moreover measures were found that temperature was increased in cold seasons and microorganisms were repressed to reproduce in warm seasons. So manufacture in the factories will be carried out successfully through the whole summer and scientific gists in theory were provided for production.