促进剂协同麦曲发酵法对黄酒风味的影响研究  

Effect of Cooperative Fermentation of Enhancer and Wheat Qu on Huangjiu Flavor

作　　者：谢静茹 龚辉 张辉 XIE Jingru;GONG Hui;ZHANG Hui(Shanghai Jinfeng Winery Co.Ltd.,Shanghai 201501;Shanghai Engineering Research Center for Huangjiu,Shanghai 201501,China)

机构地区：[1]上海金枫酒业股份有限公司,上海201501 [2]上海黄酒工程技术研究中心,上海201501

出　　处：《酿酒科技》2025年第4期38-41,共4页Liquor-Making Science & Technology

基　　金：上海黄酒工程研究技术中心能力提升项目(20DZ2281500)。

摘　　要：采用两种促进剂协同麦曲发酵黄酒,并通过高效液相色谱和气相色谱质谱对比常规麦曲发酵黄酒的理化指标、游离氨基酸及挥发性化合物。结果表明,发酵配方中添加促进剂,不仅可以提高黄酒发酵速度,对酒精度、总酸、氨基酸态氮等指标也有所改善;与黄酒风味正相关的游离氨基酸含量分别上升5.91%和8.15%,挥发性化合物含量增幅分别为13.1%和31.2%。In this experiment two types of enhancer were used to ferment Huangjiu combined with wheat Qu.The physicochemical indicators,free amino acids and volatile compounds of the produced Huangjiu were compared with that fermented by conventional fermentation process through high performance liquid chromatography and gas chromatography-mass spectrometry.The results showed that adding the enhancer not only accelerated the fermentation process,but also improved the alcohol content,total acids,amino acid nitrogen and other indicators of the Huangjiu.The content of free amino acids positively correlated with the flavor of Huangjiu increased by 5.91%and 8.15%,respectively,while the content of volatile compounds increased by 13.1%and 31.2%,respectively.

关 键 词：黄酒 促进剂 协同发酵 风味 酶 

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]