【摘要】 本研究以酱香型白酒第四轮次南北池入窖发酵的酒醅为研究对象，分析两池中不同发酵时间酒醅的糖化力、液化力、发酵力和酯化力等理化指标的变化规律。结果表明，经过液化和糖化反应的积累，发酵力在发酵中期达到最大，发酵生成乙醇后，酯化力在后期持续增长，进入生香阶段。通过对第四轮次酒醅理化指标的分析，明晰在入窖发酵过程中各种反应的关系，为酱酒生产技术的改进提供一定理论参考。更多还原

【Abstract】 The fermented grains in the fourth-round fermentation of Jiangxiang Baijiu was taken as the research object, and the changes of physicochemical indexes of the fermented grains were analyzed, including saccharification power, liquefaction power, fermentation power and esterification power. The results showed that, after liquefaction and saccharification, the fermentation power reached the maximum in the middle stage of fermentation. After ethanol production, the esterification power increased continuously in the later stage and entered the aroma-producing stage. Through the analysis, the relationship between various reactions in the process of fermentation was clarified, which provided theoretical reference for the improvement of the production technology of Jiangxiang Baijiu.更多还原