浅谈黄酒中的氨基酸及其含量的控制

Discussion on Amino Acid in Yellow Rice Wine and Controls on Its Content

黄酒富含氨基酸,主要来源于原料及酿造中的微生物。氨基酸赋予黄酒独特的口味和醇香,使黄酒有较高的营养保健功能。提高氨基酸的途径:（1）通风熟麦曲中酸性蛋白酶含量高,可控制块曲与熟麦曲的使用比例;（2）控制发酵品温,后酵阶段在5℃内;（3）适当延长后发酵时间;（4）适当加入酒用酸性蛋白酶和有益氨基酸类添加物。（君健）

Yellow rice wine contains affluent amino acids mainly come from raw materials and microbes by fermentation. Amino acids bring to yellow rice wine the specific taste and pure aroma and make it possess high nutritional functions. The approaches to improve the contents of amino acids were as follows: 1. due to the high contents of acid protease in ventilated aging malt, the use proportion of lump starter and malt could be controlled; 2. controls on product temperature in fermentation, and the temperature controlled within 5℃ in late fermentation stage; 3. adequate extension of fermentation period; 4. adequate addition of acid protease for wine use only and the additives beneficial to amino acids.(Tran. by YUE Yang)