米甜酒苦味形成机理的研究  

Study on Bittering Mechanism of Sweeten Glutinous Rice Wine

作　　者：蒋世云[1] 黄位明[1] 容元平[1] 陶毅[1] 唐艳琼[1] 

机构地区：[1]广西工学院,广西柳州545006

出　　处：《酿酒》2002年第3期43-45,共3页Liquor Making

摘　　要：试验表明 ,米甜酒致苦的机理是由于酵母的厌气 (酒精 )发酵或产酸菌的活动所致 ,但对发酵液中游离氨基氮总量影响不明显。延长酵母的对数生长期 ,便可延迟米甜酒的变苦。定期移走发酵酒液或补充碳源 ,对延迟米甜酒的变苦有明显效果 ;补充碳源的效果与碳源的补给比例成正相关 ;同时与碳源的种类有关 ,蔗糖效果稍好于麦芽糖 ,但两者明显好于糊化糯米粉 ;加碳源去米甜酒苦味的效果 ,蔗糖明显好于糊化糯米粉与麦芽糖。S:The mechanism of bitter taste in sweeten glutinous rice wine caused by microbe during fermentation is studied It concludes that the bittering of sweeten glutinous rice wine is the result of alcohol fermentation by yeast or the action of acid formers,which don't significantly affect the total amount of free amino acid So long as the logarithmic growth phase of yeast is prolonged,the bittering of sweeten glutinous rice wine will be delayed There is good effect on bittering delay by removing fermented juice or feeding carbon source during storage The effect of feeding carbon source has positive relation to feeding ratio and also correlates to carbon source variety,which shows that the effects of sucrose and maltobiose are similar,but much better than pasted glutinous rice flour Feeding carbon source can debitter sweeten glutinous rice wine,which shows that the effect of sucrose is much better than pasted glutinous rice flour and maltobiose

关 键 词：米甜酒 苦味 形成机理 

分 类 号：TS262.4[轻工技术与工程—发酵工程]