不同品种优质早籼糯酿制绍兴加饭酒试验  

Experiment on Brewing Shaoxing Traditional Rice-adding Wine by Early Indica-glutinous Varieties with Different Good-quality

作　　者：沈德胜 何薇薇 裘珺琳 王建良 

机构地区：[1]浙江省绍兴市生产力促进中心,浙江绍兴312000 [2]浙江省绍兴市农业局,浙江绍兴312000 [3]浙江省绍兴市农业科学院,浙江绍兴312003 [4]浙江省绍兴市镜湖新区灵芝镇农办,浙江绍兴312000

出　　处：《安徽农业科学》2008年第15期6511-6512,共2页Journal of Anhui Agricultural Sciences

基　　金：浙江省9410资助项目

摘　　要：[目的]筛选优质早籼糯品种酿制绍兴加饭酒。[方法]采用传统绍兴加饭酒酿制方法和工艺技术,以常规晚粳糯为对照,对越糯6号、越糯05-38、越糯05-53和早粳糯进行绍兴加饭酒酿制试验,筛选出适宜的早籼糯品种。[结果]参试品种酿酒各阶段理化指标正常。清酒品评表明越糯05-38、早粳糯和对照风味好,口味清爽、醇厚,酒体协调,主要理化指标均符合GB17946-2000《绍兴酒（绍兴黄酒）》的标准要求。生产应用表明选用早籼糯米酿酒,可拓宽黄酒原料糯米的市场,有利于提高早稻种粮效益,降低酿酒成本,促进粮食转化。[结论]越糯05-38、早粳糯适合酿制绍兴加饭酒。[Objective] The purpose was to select good-quality early indica-glutinous variety for brewing Shaoxing traditional rice-adding wine.[Method] With conventional late japonica-glutinous rice as CK,the brewing experiment of the Shaoxing traditional rice-adding wine was conducted with Yuenuo 6,Yuenuo 05-38,Yuenuo 05-53 and early japonica-glutinous rice as raw materials by traditional method and technology of Shaoxing rice-adding wine so as to select out the suitable early indica-glutinous variety.[Result] The physical and chemical indices in various brewing stages of the tested varieties were normal.The tasting evaluation on pure wine showed that the flavors of Yuenuo 05-38,early japonica-glutinous and CK were good,their taste was clean and mild,their wine bodies were harmonious and their physical and chemical indices accorded with the standard requirement of GB17946-2000 Shaoxing Wine（Shaoxing Rice Wine）.The production and application showed that brewing wine with early indica-glutinous rice could expand the market of glutinous rice as raw material of brewing rice wine and was in favor of enhancing the benefit of planting early rice,reducing brewing cost and promoting the transformation of food.[Conclusion] Yuenuo 05-38 and early japonica-glutinous rice were suitable for brewing Shaoxing traditional rice-adding wine.

关 键 词：早籼糯 酿制 绍兴加饭酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]