摘要
采用自主新研制的黄酒特种助剂,以期有效去除氨基甲酸乙酯(EC)和尿素(EC的前驱物)。助剂处理的工艺条件为:添加量为0.8‰～1‰(m),在室温条件下,搅拌60 min,然后静置24 h后过滤。结果表明,EC去除率为42.0%～68.4%;尿素去除率为38.8%～51.8%,处理酒样中EC含量均低于100μg/L,酒体的风味口感及主要理化指标基本保持不变。在同样条件下,助剂处理发酵液比处理煎酒液,在成品酒中的EC含量可减少30.8%;与处理成品酒相比,EC含量可减少52.1%;与对照酒样相比,EC含量可减少73.4%。强化试验表明,经助剂处理的酒样在存放陈酿的过程中可能会减少其EC的生成。
A newly-developed special additive for rice wine could effectively remove ethyl carbamate （EC） and urea （precursors of EC） at the same time. The technical conditions of such additive were as follows： the addition quantity was 0.8‰- 1‰ （m）, stirring 60min at room temperature, static settlement for 24 h, and then filtration. In the experiments, the removal rate of EC was 42.0 %-68.4 % and the removal rate of urea was 38.8 %~51.8 %, EC content of treated samples was less than 100 μg/L, and the flavor, the taste and physiochemical indexes of treated wine samples remained almost the same as before. In the same conditions, the additive used for the treatment of fermenting liquid could decrease EC content of product wine by 30.8 %, the additive used for the treatment of product wine could decrease EC content by 52.1%, and EC content decreased by 73.4 % compared with controlled wine samples. The strenuous test showed that the formation of EC might reduce for yellow rice wine treated by the additive during the storage process.
出处
《酿酒科技》
北大核心
2013年第8期40-43,共4页
Liquor-Making Science & Technology
