爆麦曲、爆高粱曲对黄酒发酵和风味的影响  

Effects of Fried Wheat Qu and Fried Sorghum Qu on Fermentation and Flavor of Huangjiu

作　　者：彭金龙 袁军川 PENG Jinlong;YUAN Junchuan(Shanghai Jinfeng Winery Co.Ltd.,Shanghai 201501;Shanghai Shikumen Winery Co.Ltd.,Shanghai 201501,China)

机构地区：[1]上海金枫酒业股份有限公司,上海201501 [2]上海石库门酿酒有限公司,上海201501

出　　处：《酿酒科技》2020年第5期43-47,共5页Liquor-Making Science & Technology

基　　金：2017年度上海工程技术研究中心能力提升项目(17DZ2283700)。

摘　　要：以小麦或高粱作为原料,经过爆炒之后将其制成曲,将此曲用于黄酒酿造,并与传统块曲进行对比。结果表明,3种曲的各项理化指标基本相同,但爆麦曲和爆高粱曲具有更高的糖化力;添加3种曲酿造黄酒,爆麦曲和爆高粱曲组产酒速度相对传统块曲速度较快,其所酿黄酒的成品酒中高级醇含量较低,酯类物质含量较高,黄酒各项指标均符合国标要求。Wheat and sorghum was used as raw materials to make Qu after stir-frying.The produced Qu was used in the fermentation of Huangjiu,and compared with traditional block Qu.The results showed that the physical and chemical indexes of the three kinds of Qu were basically the same,but fried wheat Qu and fried sorghum Qu had higher saccharification ability.The fermentation speed of fried wheat Qu and fried sorghum Qu was faster than that of the traditional block Qu.The final products produced by fried wheat Qu and fried sorghum Qu contained less higher alcohols and more esters,and all the indexes met the requirements of national standards.

关 键 词：黄酒 爆麦曲 爆高粱曲 发酵 风味 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]