摘要
研究快速淋米酿造和传统浸米工艺酿造黄酒生产过程,监控发酵过程酸度和酒精度的变化规律,对比分析发酵酒理化指标和风物成分。结果表明:米最佳吸水时间为1 h,快速淋米工艺发酵酒的酸度、氨氮、pH等理化指标升高明显,而β-苯乙醇含量降低;快速淋米工艺发酵酒的醛类、酮类、酯类、酸类等挥发性风味物质含量较传统浸米工艺发酵酒有所提高,醇类物质含量减少。
In order to overcome some disadvantages of traditional Chinese rice wine fermentation process with a lot of seriflux generation, a new brewing process was put forword. Instead of traditional rice steeping process, Chinese rice wine was brewed with rapid rice steeping process. During the fermentation process, acidity and alcohol were monitored. The physics and chemistry target and volatile flavoring substances of the wine brewed with both new and were tested. The results showed that the best time of water absorption office was 60 minutes, rate of producing acid was faster with rapid rice steeping process than traditional one, but rate of producing alcohol was similar. The target of the wine brewed with rapid rice steeping process, such as acidity, aminophenol nitrogen and pH, increased significantly as compared with traditional rice steeping, but β- phenylethanol content decreased. The wine volatile flavoring substances content of aldehyde, ketone, esters and acids promoted, but alcohols content decreased. These studies provided the experimental base for the development direction of Chinese rice wine production to energy-saving, environmental protection, circular economy.
出处
《酿酒科技》
2011年第2期89-92,共4页
Liquor-Making Science & Technology
关键词
黄酒
快速淋米
发酵
挥发性风味物质
Chinese rice wine
rapid rice steeping process
fermentation, volatile flavoring substances
