减少麦曲用量对黄酒中尿素含量及质量的影响

The Effect of Reducing the Addition of Wheat Starter on the Urea Content and Rice Wine Quality

试验了适当减少麦曲用量对黄酒中尿素含量、黄酒理化指标及感官指标的影响。结果表明减少麦曲用量1%,可降低约29%左右的尿素;减少麦曲用量2%,可降低约33%左右的尿素。同时减少麦曲用量1%的酒样其理化指标、感官指标与对照样比较差距不大,可以作为实际生产中降低尿素含量的途径之一加以使用。

This article studyed the effect of reducing the addition of wheat starter appropriately on the urea content, typical properties and sensory indexes of rice wine.The result indicated that the content of urea would decrease 29% with reducing the addition of wheat starter 1%, and 33% declined when the addition was reduced 2%. Compared with the control sample, the typical properties and sensory indexes of rice wine, which fermented with reducing the 1% addition of wheat starter, were similar. The result can be applied to the actual production to reduce the content of urea.