以酱香型大曲为研究对象，研究大曲在贮存过程中水分含量、微生物菌落总数、霉菌及酵母菌数量的变化，以及发酵力、液化力、糖化力、酯化力和酒化力等生化性质的变化。结果表明，酱香型大曲贮存初期的霉菌数量、液化力、糖化力及酯化力含量都较低，在前4个月的贮存过程中这四个指标均呈先升后降的变化趋势，5~8个月时变化趋于稳定；大曲的水分含量、菌落总数、酵母菌数量、发酵力和酒化力在贮存的前4个月明显呈下降趋势，贮存4个月后在相对小的范围内波动。通过对大曲贮存中水分、菌落总数、霉菌数量、酵母菌数量、发酵力、液化力、糖化力、酯化力及酒化力等各指标间进行相关性分析，其中60%以上的指标间达到显著、极显著关联。酱香型大曲贮存5~6个月时生化性能趋于稳定，用于白酒生产有利于稳定基酒的产量和质量，最适宜于酱香型白酒的生产。

Maotai-flavor daqu was used as a research object, and changes in its biochemical properties, such as fermenting power, liquefaction power, saccharification power, esterification power, alcohol-producing power, water content, the total number of microbial colonies, and mold and yeast counts during the storage of daqu were studied. The results revealed that the mold counts, liquefaction power, saccharification power, and esterification power were relatively low at the early stage of the storage of Maotai-flavor daqu; these four parameters showed a downward trend after the initial increase during the first four months of storage, and then the parameters maintained between five and eight months of storage. Water content, the total number of colonies and yeast cells, fermenting power, and alcohol-producing power of Maotai-flavor daqu significantly decreased during the first four months of storage, and then these parameters fluctuated in a relatively small range. The correlation analyses (of water content, the total number of microbial colonies, counts of molds and yeasts, fermenting power, liquefaction power, saccharification power, esterification power, alcohol-producing power, and other parameters) were conducted, and more than 60% of these parameters showed a significant or extremely significant correlation. The biochemical properties of Maotai-flavor daqu began to stabilize between five and six months of storage, and this situation was conducive to stabilization of the yield and quality of Maotai-flavor base liquor and was most suitable for the production of Maotai-flavor liquor.

贵州省科技计划（工业攻关）项目：黔科合GY字[2014]3031；贵州大学研究生酱香型白酒创新实践基地项目