黄酒的酿制工艺及营养成分分析  

Brewing Technology and Nutrient Composition Analysis of Yellow Wine

作　　者：杨海玲[1] YANG Hai-ling(Tangshan Vocational and Technical College,Tangshan Hebei 063000)

机构地区：[1]唐山职业技术学院,河北唐山063000

出　　处：《现代农业科技》2018年第21期258-259,共2页Modern Agricultural Science and Technology

摘　　要：以黍米、糯米为原料,在传统酿造技术的基础上增加蒸馏和二次发酵技术酿制黄酒,并检测该黄酒产品中的可溶性糖、多酚、总氨基酸、矿质元素等成分含量。结果表明,以该法酿制黄酒,酒精度提高,可溶性糖、氨基酸态氮符合国家标准,多酚含量丰富,含有较多的镁和锰,品质优良。Taking millet and glutinous rice as raw materials,on the basis of traditional brewing technology,a kind of yellow wine was produced by distillation and secondary fermentation.The contents of soluble sugar,polyphenols,total amino acids and mineral elements in the yellow wine were determined.The results showed that alcoholicity of the yellow wine increased,the soluble sugar and amino acid nitrogen met the national standard,the polyphenol content was abundant,the content of Mn and Zn was more,and the quality of the yellow wine was excellent.

关 键 词：黄酒 酿造工艺 营养成分 

分 类 号：TS262.4[轻工技术与工程—发酵工程]