黄酒中主要上头物质及控制技术的研究  

Study on the intoxication matter in yellow rice wine and its controlling technology

作　　者：毛青钟[1] 石彩琴[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《江苏调味副食品》2010年第3期17-21,26,共6页Jiangsu Condiment and Subsidiary Food

摘　　要：为了对黄酒中高级醇的高含量及在黄酒发酵过程中产生的高含量高级醇的因素及控制技术研究,对黄酒与其它酿造酒中高级醇含量进行了比较,认为高级醇既是黄酒的呈香、呈味物质,也是饮用黄酒后的上头物质。阐述了高级醇在黄酒生产中合成途径有埃尔利希形成机制和特定的氨基酸形成特定的高级醇,并介绍了黄酒生产中如何控制高级醇生成量的措施。In order to carry out the study on the high content of superior alcohol, and the study on its factors and controlling technology, the superior alcohol content of yellow rice wine is compared with that of other brewed wines. It proves that superior alcohol is both the matter of fragrance and flavor, and the matter of intoxication after drinking. The superior＇- alcohol - composition approaches in yellow rice wine include Pierre Lee the Greek system mechanism and special formation of amino acids. How to control the amount of superior alcohol in yellow rice wine production is introduced as well.

关 键 词：黄酒 高级醇 因素 控制技术 

分 类 号：TS262.4[轻工技术与工程—发酵工程]