机制黄酒酿造生产过程中氨基酸变化研究  

Research on the Change of Amino Acid Content in Mechanized Production of Yellow Rice Wine

作　　者：张辉 袁军川 毛严根 叶敏 

机构地区：[1]上海金枫酿酒有限公司,上海201501

出　　处：《酿酒科技》2009年第2期37-39,共3页Liquor-Making Science & Technology

摘　　要：对机制黄酒酒母培养及大罐发酵过程进行跟踪取样,采用AccQ·Tag柱前衍生法结合高效液相色谱分析,对黄酒酿造过程中的游离氨基酸进行检测,揭示出黄酒酒母培养中氨基酸含量是影响黄酒酒母培养的重要因素之一,找出了黄酒酿造过程中游离氨基酸的变化趋势及规律,并对不同麦曲酿造黄酒氨基酸含量进行了比较。Tracking sampling was done in yeast culture and in mechanized big pot fermentation of yellow rice wine. Then the samples were analyzed by AccQ-Tag derivation method coupled with HPLC, and the dissociative amino acids were detected. The results showed that amino acid is one of the important factors influencing yeast culture. The change rules of amino acid content in machanized production of yellow rice wine were investigated and amino acid content of yellow rice wine produced by different wheat starter were compared.

关 键 词：黄酒 氨基酸 酒母 发酵过程 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]