黄酒发酵过程中形成尿素的研究分析

The Formation of Urea during the Fermentation of Yellow Rice Wine

采用二乙酰一肟测定方法对尿素进行检测,同时用氨基酸检测方法检测出的精氨酸含量和尿素进行对比分析,结果表明,在5 d黄酒发酵期内原始发酵醪尿素的含量17.0 mg/L,比添加了100 mg/L精氨酸原始发酵醪含量低33%。由此得出精氨酸的含量在尿素中影响明显,对尿素的前期控制有很重要的意义。

In this study, diacetyl monoxime method was adopted to determine urea content in yellow rice wine during the fermentation process.Meanwhile,amino acid detection method was adopted to determine arginine content.And the relations between urea and arginine were analyzed.The results suggested that, urea content in the original fermenting mash within 5 d fermentation period of yellow rice wine was 17.0 mg/L,33 % lower than that with the addition of 100 mg/L arginine. Accordingly, arginine content had evident effects on urea content and it played important roles in the early-stage control of urea.