固定化条件下主发酵温度对黄酒中高级醇含量的影响

Effects of the main fermentation temperature on high alcohols content of Chinese rice wine under immobilized condition

对固定化条件下主发酵温度与高级醇生成量的关系进行了研究。采用气相色谱法测定固定化条件下黄酒的高级醇含量,比较了不同主发酵温度对高级醇生成的影响。研究结果表明,发酵温度过高(34℃)时,酵母量少,酒精度低(8.5%vol)且总酸含量(9.7 g/L)明显高于其他水平,出现酸败现象。温度过低(26℃),酵母的酒精发酵作用受到影响,酒精度偏低。发酵结束时,总高级醇含量的高低顺序为:ρ_(30℃)>ρ_(28℃)>ρ_(26℃)>ρ_(32℃)>ρ_(34℃),含量分别是386.49、348.13、325.00、320.92、304.54 mg/L。综合考虑,32℃是固定化条件下比较合适的黄酒发酵温度。

A method for determination of higher alcohols content in yellow rice wine under immobilized condition by gas chromatography was used to compare higher alcohols contents at different main fermentation temperatures. Results showed that the number of yeast and the content of alcohol （8.5% vol） were both low and total acid content （9.7 g/L） was significantly higher than those at lower temperatures and the rancidity appear if the fermentation temperature is too high （34 ℃ ）. If the temperature is low （26 ℃ ）, the alcohol content was low. The order of higher alcohols content from high to low was ρ（30 ℃ ） 〉 ρ（28 ℃ ） 〉 ρ（26 ℃ ） 〉 ρ（32 ℃ ） 〉 ρ（34 ℃ ） and their quantitative values respectively were 386.49 mg/L,348.13 mg/L,325.00 mg/L,320.92 mg/L, 304.54 mg/L. 32 ℃ was considered as appropriate temperature for rice wine fermentation at immobilization condition.