不同种类大米黄酒酿造的差异性分析

Characteristics of Chinese Rice Wine with Different Varieties of Rice

DOI：10.3969/j.issn.1673-1689.2019.03.006

中文关键词: 大米品种 黄酒 风味物质 发酵

英文关键词: rice varieties,Chinese rice wine,flavor compounds,fermentation

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中文摘要:

为探究不同种类大米的酿酒特性，以粳糯米、籼糯米、粳米和籼米4种大米为原料，采用绍兴工艺进行了酿酒实验，监测发酵过程中基本理化指标（乙醇体积分数、还原糖、总酸等）的动态变化，并对发酵液中醇、醛、酸、酯类挥发性风味物质的质量浓度进行分析。结果表明，采用粳糯米进行酿酒时易糖化，发酵速度较快，产乙醇速率高，后酵结束时醪液乙醇体积分数达到18%，且残糖质量浓度相对较高。发酵结束时，不同种类大米原料黄酒发酵液中的氨基酸主要是甜味氨基酸和苦味氨基酸，甜、苦、鲜、涩氨基酸质量浓度均存在显著性差异（p

英文摘要:

In order to study the characteristics of brewing properties of different rice varieties，four kinds of rice（round-glutinous，long-glutinous，japonica and indica rice） were used as the raw materials for Shaoxing Process brewing. By monitoring the basic physical and chemical indicators（alcohol content，reducing sugar，total acid，etc.） in fermentation process and the content of fermentation liquid alcohols，aldehydes，acids，esters of volatile flavor compounds were analyzed. The results showed that round-glutinous rice performed easier saccharification and fermentation with high alcohol yield；alcohol content reaches 18% at the end of fermentation，and the residual sugar content was relatively high. At the end of fermentation，the amino acids in rice wine fermentation liquor of different rice varieties were mainly sweet and bitter amino acids，and there were significant differences in the contents of sweet，bitter，fresh and astringent amino acids（p

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