高温流化α-化工艺对酿造黄酒风味的影响  

The Effect of High Temperature Gelatinization on the Flavor of Chinese Rice Wine

作　　者：张建华[1] 陶绍木[1] 毛忠贵[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室

出　　处：《食品与发酵工业》2008年第5期92-96,共5页Food and Fermentation Industries

基　　金：江苏省科技攻关计划项目(No.cy20030017)

摘　　要：以传统蒸饭黄酒为参照,分析了高温流化α-化工艺对酿造黄酒风味的影响。结果表明:高温流化α-化米黄酒和蒸饭黄酒的酒精度、糖分、酸度和挥发酯含量基本相同,但氨基酸含量降低。呈味物质中,甜味、鲜味、涩味氨基酸含量相差不大,但苦味氨基酸含量明显低于蒸饭黄酒,有机酸含量则高于蒸饭黄酒;主要呈香物质中,酯类物质的种类增多,含量也高于蒸饭黄酒,以丙醇、异丁醇、异戊醇为代表的高级醇含量明显高于蒸饭黄酒,含氮杂环类香味化合物无论从种类上还是从含量上都明显高于蒸饭黄酒,赋予黄酒特殊的香味。由于2种黄酒的酿造工艺相同,说明大米高温流化α-化工艺是影响酿造黄酒风味的主要因素。By comparison with traditional wine from steam treated rice, the effect of high temperature gelatinization on the flavor of brewed rice wine was analyzed. The results showed that, except for the lower amino acid content, the contents of ethanol, sugar, acid and volatile ester in high temperature gelatinization treated rice wine was approximately the same with traditional wine. The flavor amino acid contents of fresh taste, sweet taste, and astringent taste have little difference. The bitter taste amino acids were obviously lower than the traditional wine while the organic acid contents were higher than the traditional one. With more ester varieties and higher ester contents, high temperature gelatinization treated rice wine had more aroma compounds and higher alcohols such as propanol, isobutanol and isoamyl alcohol. Since the brewing process was the same in two kinds of rice, high temperature gelatinization may be the main factor that influences the wine flavor.

关 键 词：高温流化α-化 黄酒 风味 

分 类 号：TS262.4[轻工技术与工程—发酵工程]