黄酒苦味影响因素分析  

Analysis of bitter taste influence factors in Chinese rice wine

作　　者：邱修柄 成坚[1] 肖丽琼[1] 李勇波[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《中国酿造》2014年第2期115-118,共4页China Brewing

基　　金：校企合作项目(2013)

摘　　要：以苦味值为衡量指标对酒药添加量、酒曲添加量、主发酵温度进行正交试验设计。结果表明对黄酒苦味影响的大小依次为主发酵温度>酒曲添加量>酒药添加量。按照各因素的最好水平选取出最好的水平组合为主发酵温度均为30℃;酒曲添加量10%,酒药添加量0.8%。在此工艺下生产的黄酒苦味值较低。An orthogonal experiment was designed with the index of Chinese yeast dosage,koji addition and main fermentation temperature,with bitter taste value as the measurement index.The experimental results showed that the effects of the different factors in order on rice wine bitterness was fermentation temperature,koji addition and Chinese yeast dosage.According to the effect of each factor on the bitter taste,the optimum condition for fermentation was main fermentation temperature 30℃,koji addition 10％,and Chinese yeast 0.8％.Under this condition,the bitterness value of rice wine was low.

关 键 词：黄酒 苦味值 影响因素 

分 类 号：TS262.4[轻工技术与工程—发酵工程]