黄皮糯米酒的酿造工艺及香气成分的研究

Study of Brewing Technology and the Volatile Components of Wampee Rice Wine

研究了不同比例黄皮与糯米混合发酵黄皮糯米酒的工艺及风味改善方法。结果表明,黄皮汁与糯米比例为6∶4,糯米糖化48h后添加黄皮汁,并接入酿酒酵母在20℃下进行乙醇发酵,于成熟的酒中勾兑黄皮皮渣蒸馏酒,不但使成品酒突出了黄皮果酒清新淡雅的香气和糯米酒酒香醇厚特点,还对黄皮皮渣进行了有效利用。采用气质联用技术(GC/MS)分析黄皮糯米酒香气成分的结果表明,既含有黄皮主体香,又含有糯米酒的香气成分。

The wampee rice wine was brewed using wampee and sticky rice as the raw material. The mixed fermentation process and the ways to improve the flavor were researched. Orthogonal design L9 （34） was used to optimize the fermentation conditions. The results showed that： the wampee juice was added to sticky rice at the ratio 6 ： 4 and yeast was inoculated after fermentation 48h. The fresh and elegant aroma of wampee and mellow of rice wine were improved and the use rate of wampee was increased by blending the wampee brandy from fruit residues to the wampee rice wine. The aroma components of wampee rice wine were analyzed by gas chromatography-mass spectrometry（GC-MS） and 77 aroma compounds were identified, they represented 75.82% of the total peak area. The main components in wampee rice wine were sabinene, decanoic acid ethyl ester, octanoic acid ethyl ester, iso-butylalcohol and iso-amylalcohol, which made important contribution for the wampee rice wine aroma.