酒精发酵（alcohol fermentation）.docVIP

酒精发酵（alcohol fermentation） The basic principle and process of wine making include alcohol fermentation, starch saccharification, koji making, raw material treatment, distillation, liquor extraction, aging, blending and flavoring. (1) ethanol fermentation Alcoholic fermentation is the main stage of wine, raw material such as fruit, molasses, which itself contains glucose, fructose, sucrose, maltose and other rich ingredients, yeast or bacterial effect can be directly converted into alcohol. Alcohol fermentation is a very complex biochemical process that involves a series of continuous reactions and produces many intermediate products, of which more than 30 chemical reactions require the participation of a series of enzymes. Alcohol is the main product of fermentation. In addition to alcohol, is an inherent component of other material and raw material in the synthesis of yeast microbes such as aromatic compounds, organic acids, tannins, vitamins, minerals, salts and esters often determines the quality and style of wine. The carbon dioxide produced during the alcohol fermentation will increase the fermentation temperature, so the temperature of the fermentation must be controlled reasonably. When the fermentation temperature is higher than 30~34 DEG C, the yeast will be killed and stopped fermentation. In addition to raw material itself contains yeast, yeast fermentation can also use artificial cultivation, so the quality of the wine by yeast different flavor and characteristics. (2) saccharification of starch Just use the raw material fermentation agent containing yeast can ferment; while containing starch grains and other raw materials, as the yeast itself does not contain saccharifying enzyme, starch is composed of glucose molecules, so the containing starch grain brewing, also should be starch, which was glycosylated agent of dextrin, oligosaccharides and fermentable sugar. Saccharifying agents contain not only enzymes that break down starch, but also other enzymes