不同工艺酿造黄酒对料酒品质的影响研究  

Influence of Different Production Processes on the Quality of Cooking Wine

作　　者：崔鹏举 代晋 劳浩晶 陈大坤 CUI Pengju;DAI Jin;LAO Haojing;CHEN Dakun(Yangxi Meiweixian Food Co.Ltd.,Yangxi,Guangdong 529800,China)

机构地区：[1]阳西美味鲜食品有限公司,广东阳西529800

出　　处：《酿酒科技》2024年第10期45-49,共5页Liquor-Making Science & Technology

摘　　要：研究比较了不同料水比(1∶3、1∶2)和不同曲(红曲、麦曲)黄酒的理化性质和风味成分差异,并与纯酿料酒标准进行比较。结果表明,低料水比(1∶3)发酵的黄酒出现了酒精度、固形物等指标偏低,无法满足高等级纯酿料酒标准的问题,需适当提高料水比;红曲和麦曲作为发酵剂得到的高度黄酒(料水比1∶2),红曲酒的β-苯乙醇不满足纯酿料酒的标准要求,麦曲高度工艺发酵黄酒可以更好地满足不同等级纯酿料酒的生产。The study compared the differences in physicochemical properties and flavor components of Huangjiu produced with differ-ent rice-water ratios(1∶3,1∶2)and different starters(Monascus starter,wheat starter),and compared them with the industrial stan-dard for grain-brewed cooking wine.The results showed that the Huangjiu fermented with low rice-water ratio(1∶3)had the prob-lems of low alcohol content and low solids content,which could not meet the standard for high-grade grain-brewed cooking wine.Un-der the same rice-water ratio(1∶2),theβ-phenylethanol content of the Huangjiu fermented with Monascus starter did not meet the standard requirement,while the Huangjiu fermented with wheat starter could meet the production requirements for different grades of grain-brewed cooking wine.

关 键 词：黄酒 曲 生产工艺 风味指标 纯酿料酒 

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]