糖化发酵剂对黄酒中高级醇含量的影响
Effect of saccharifying & fermenting agent on higher alcohols contents in Chinese dce wine
张兴亚 1高梦莎 1蒋予箭1
作者信息
- 1. 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310012
- 折叠
摘要
文中分别对麦曲添加量、酵母菌种、接种量等3个工艺条件对黄酒发酵过程中高级醇积累的影响进行了研究.以麦曲为糖化剂,28℃主发酵5d,15℃后发酵15d,发酵结束后气相色谱外标法测定酒样中的高级醇.实验结果表明,当麦曲添加量在原料米重的4％～8％这一范围内,酒样中高级醇的含量随着麦曲添加量的增加而增加;在接种量0.8×107个/mL～1.2×107个/mL这一范围内,酒样中的高级醇含量随着接种量的增加而增加；菌种对于酒样中高级醇含量的影响较大,在所考察的4种菌种中以AS2.1392黄酒酵母作为发酵剂的酒样中的高级醇含量最少.
Abstract
The effects of wheat starter dosage, yeast strain and inoculum on the content higher alcohols during the fermentation of Chinese rice wine were studied. Using wheat starter as saccharifying agent, the rice wine was made by main fermentation at 28℃ for 5 d, followed by secondary fermentation at 15℃ for 15d. Using external standard method, the higher alcohols in rice wine were quantitatively analyzed by gas chromatography. The result showed that the content of higher alcohols increased in accordance with the content of wheat starter when the addition amount of wheat starter ranged from 4% to 8% of material weight. Similarly, the content of higher alcohols also increased in accordance with yeast inoculum when inoculum ranged from 0.8×l07 to 1.2×107 cell/ml. The strains had a greater impact on the content of higher alcohols. The content of higher alcohols of the rice wine inoculated with strain AS2.1392 was lowest in this study.
关键词
黄酒/高级醇/糖化剂/发酵剂Key words
Chinese rice wine/higher alcohols/saccharifying agent/starter引用本文复制引用
基金项目
浙江省科技计划项目(2009C21017)
出版年
2012
国家科技期刊平台
NSTL
维普
万方数据