摘要
对不同陈酿时间的黄酒原酒进行了分析,结果表明,随黄酒酒龄的延长,黄酒主要理化指标酒精度、pH值、总酸、总糖等指标没有显著变化;总多酚在贮存期间呈下降趋势,尤其贮存前6年,降低率达到了27.6%,阿魏酸、槲皮素和原儿茶酸是引起多酚含量下降的主要原因。贮存期间,氨基酸尤其是苦味氨基酸也呈显著的下降趋势,这也是贮存期间黄酒苦涩味逐渐降低的主要原因。各种风味物质在贮存期间的变化规律不同,但总的趋势是醇和酸含量在降低,而酯类、醛类的含量在增加。5-甲基糠醛作为啤酒的老化指标,在该研究中含量从初始的3.06g/L上升到了113.34g/L。
Rice wine with different aging time was analyzed. The results showed that alcohol content, pH value, total acid content and total sugar content did not change significantly during aging; and total polyphenols showed a decline trend during storage, especially in the first 6 years, and the declining rate reached 27.6%. Ferulie acid, quercetin and protocatechuic acid were the main reasons for decrement of total polyphenols. A- mino acids especially the bitter tasting amino acids also presented a significant decline trend in the storage, which was also the main reason for al- leviating bitter and astringent taste in rice wine aging. The variation laws of all kinds of flavor substance were different in aging. The general trend was alcohol and acid content decrease while ester and aldehyde content increase. 5-methyl furfural, a beer aging index, its content ranged from the initial 3. 06μg/L to 113. 34μg/L. It is also an important aging index of rice wine.
出处
《中国酿造》
CAS
北大核心
2011年第5期165-170,共6页
China Brewing
