提高清爽型黄酒氨基酸态氮含量的研究  

The Approaches to Improve the Content of Amino Nitrogen in Light-type Yellow Rice Wine

作　　者：黄玉平 夏梅芳 谷海先[2] 

机构地区：[1]江苏南通白蒲黄酒有限公司,江苏南通226000 [2]江南大学生物工程学院,江苏无锡214000

出　　处：《酿酒科技》2015年第3期51-52,57,共3页Liquor-Making Science & Technology

摘　　要：釆用添加复合酶制剂以弥补曲中酶的不足,从而保证黄酒酿造过程中不因曲的加量减少影响酒中氨基酸态氮的含量。经生产试验,添加200 m L复合酶,酒中氨基酸态氮平均达到0.65 g/L,最高达到0.69 g/L。The addition of complex enzyme to supply the insufficient enzyme in wheat starter could reduce the effects of reducing starter use level on amino nitrogen content in yellow rice wine. Production test suggested that, the addition of 200 mL complex enzyme could ensure the average content of amino nitrogen in yellow rice wine up to 0.65 g/L （the maximum content up to 0.69 g/L）.

关 键 词：清爽型黄酒 氨基酸态氮 黄酒酿造专用复合酶 黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]