不同品种大米酿造特性研究
Study on Brewing Characteristics of Different Varieties of Rice
黎漪 1龚利娟1
作者信息
- 1. 四川轻化工大学 生物工程学院,四川 宜宾 644000;四川省酿酒专用粮工程技术研究中心,四川 宜宾 644000
- 折叠
摘要
冈优 188、冈优 900、特优 94 和特优 600 是白酒企业常用的酿酒大米品种,但白酒企业在原粮采购时一般很少关注不同品种大米的酿造特异性,更多的是受市场供给情况决定.为实现白酒酿造大米品种的优选,本文对 4 种大米的酿造特性进行了对比分析.结果表明,冈优 900 的出酒率最高,达 49.25%,总酯和总酸的质量浓度最高,仅乳酸乙酯的质量浓度略低于冈优 188,基酒感官评分达到了国家标准中的优秀标准.
Abstract
As rice varieties,Gangyou 188,Gangyou 900,Teyou 94 and Teyou 600 are generally used for Baijiu brewing,and their selection by Baijiu enterprises mainly depends on the market supply,while the differences between their brewing characteristics are rarely concerned.In order to optimize the rice varieties for Baijiu brewing,the brewing characteristics of these four kinds of rice were analyzed and compared.The results showed that the total ester content,total acid content,and liquor yield of Gangyou 900 rice were the highest,with an liquor yield of 49.25%.The content of ethyl lactate was relatively high,only slightly lower than that of Gangyou 188 rice.The sensory score of the base liquor reached the excellent standard in the national standard.
关键词
大米/单粮酿造/出酒率/酿造特性Key words
rice/single grain brewing/liquor yield/brewing characteristics引用本文复制引用
出版年
2024
NETL
NSTL
万方数据