北方黄酒陈酿过程中主要成分含量及其变化趋势  

Main components and variation tendency of northern Chinese rice wine during aging

作　　者：阎文飞 程凡升[1] 郭瑞[1] 宋雪琳[1] 郑华[1] 朱丹[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学生命科学学院,山东青岛266109

出　　处：《中国酿造》2017年第5期72-75,共4页China Brewing

摘　　要：该研究通过高效液相色谱法及气相色谱-质谱法检测了四种不同年份的北方黄酒中主要成分含量,分析各物质在陈酿过程中的变化趋势。结果发现,在陈酿过程中酒精度呈波动变化,总糖含量略有升高;pH增大、总酸以及各有机酸含量均减少,其中陈酿7年的黄酒中苹果酸含量减少了94.8%,乙酸含量减少了66.9%;总酚含量和浊度呈上升趋势;氨基酸态氮和蛋白质含量先上升后降低;苯乙醇、苯乙酸乙酯、苯丙酸乙酯和丁二酸二乙酯等物质在挥发性物质中所占比重呈现先增加后降低的趋势。因此,可通过pH、浊度、总糖、总酸、总酚、苹果酸、琥珀酸、柠檬酸、乙酸、酒石酸等物质的含量来分析北方黄酒的变化趋势。The main components in northern Chinese rice wine in four different years were detected by HPLC and GC-MS, and the variation tendency of each component was analyzed. The results showed that alcohol content fluctuated, total sugar content increased slightly, pH increased, total acid content and various organic acids content reduced. The malic acid content of the 7 years aged wine increased 94.8%, and acetic acid content decreased 66.9%, the total phenol and turbidity showed rising trend, the amino acid nitrogen and protein contents increased and then decreased, the proportion of phenylethyl alcohol, ethyl phenylacetate, ethyl phenylpropiolate and diethyl succinate in the volatile increased and then decreased. So the changing trend of northern Chinese rice wine can be analyzed by pH, turbidity, the contents of total sugar, total acid, total phenol, malic acid, succinic acid, citric acid, acetic acid and tartaric acid.

关 键 词：北方黄酒 陈酿 成分分析 变化趋势 

分 类 号：TS262.4[轻工技术与工程—发酵工程]