麦曲对黄酒风味影响的研究新方法

A New Method to Study the Effects of Wheat Starter on the Flavor of Yellow Rice Wine

用酶制剂替代麦曲进行黄酒发酵试验,对挥发性香气成分及游离氨基酸进行检测,并与传统黄酒发酵试验进行对比。发现用酶制剂替代麦曲发酵时部分醇类、酯类、醛类、氨基酸类物质的含量与加麦曲时存在部分差异。试验结果表明,麦曲的加入对酯类物质和氨基酸类物质的含量影响明显,而对醛类物质和醇类物质的影响不大。本试验为黄酒麦曲对黄酒风味的研究提供了一种新的研究方法。

Zymin was used instead of wheat starter for yellow rice wine fermentation experiments. The volatile flavoring compositions and free amino acids in the wine were detected and the results were compared with the wine by traditional fermentation. It was found that there was some difference in ethanols content, esters content, aldehydes content, and amino acids content between the wine with or without wheat starter addition. The experimental results also showed that the addition of wheat starter had evident impact on esters content and amino acids content and rare impact on aldehydes content and ethanol content. The experiments had provided a new method to study the effects of wheat starter on the flavor of yellow rice wine.