黑米酒的酿造及其品质分析研究

Studies on the Brewing Technology and the Quality Analisis of Black Rice Wine

以黑米为原料,通过优选的多种曲搭配、复合发酵,经陈酿、冷杀菌等工序,开发黑米酒。探讨了黑米与白米酿酒的特征差别,优化了黑米酿酒工艺及其参数,显著减少了黑米色素损失。分析检测表明,酿制黑米酒的酒精度、糖分、总酸、挥发酸含量较为适宜;钙、铁、锌、硒含量分别高出白米酒27.8%、313.2%、206.1%、172.7%;黑米酒中游离氨基酸比地方白米酒高出近10倍,达到400 mg/100 mL以上,构成了黑米酒的特色营养成分。

Introduced that black rice as main raw material was subjected to fermentation with the composite koju, multi-fermentation, maturation technics, cold sterilization to produce the black rice wine. The differences in the black rice wine and the rice wine were studied. The results showed that the black rice wine＇s process parameter optimization and significant reduction loss of pigment in black rice. The analyzed results indicated that the alcoholicity, sugar, total acid, volatile acid of the black rice wine were more fit to drink;Ca,Fe,Zn,Se in the black rice wine were above the rice wine 27.8 %, 313.2 %, 206.1%, 172.7 %. The contents of total free amino acids in black rice wine was 400 rag/100 mL, nearly 10 times in rice wine.