影响黍米黄酒特殊品质的因素分析  

Analysis of the Factors Influencing the Unique Quality of Millet Wine

作　　者：孔小勇[1] 冷云伟[1] 孙然[1] 李燕 

机构地区：[1]中国矿业大学南湖校区化工学院,江苏徐州221116 [2]陕西鹏翔酒业有限公司,陕西延安717500

出　　处：《酿酒科技》2012年第1期42-46,共5页Liquor-Making Science & Technology

摘　　要：陕北地区黍米黄酒与江浙地区传统黄酒在品质上形成差异的主要影响因素有酿酒原辅料特性、地域环境、生产工艺、微生物种类和数量等。风味成分和氨基酸分析结果表明,2种黍米黄酒中氨基酸总量、各种氨基酸含量高于稻米黄酒;两者的风味物质存在明显差异,苯乙醇和苯乙酸乙酯是体现黍米黄酒酒体风格的重要风味物质。Quality difference between millet wine in Shanxi and traditional yellow rice wine in Zhejiang is mainly induced by the special properties of raw materials, regional environment, production techniques and microbial varieties and microbial quantity. The analytic results of flavoring substances and amino acids of both two wine products suggested that total amino acids content and the content of each amino acid in millet wine was higher than that in yellow rice wine, and there were evident difference in flavoring substances for millet wine and yellow rice wine （among them, phenethyl alcohol and ethyl phenylacetate were important flavoring substances presenting the styles of yellow rice wine）.

关 键 词：黄酒 黍米 风味成分 氨基酸 

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]