红曲对广东客家黄酒发酵过程中氨基酸的影响

Effect of Red Koji on Amino Acids in Guangdong Hakka Rice Wine

采用不同酒曲配方酿造黄酒,利用HPLC法动态监测了客家黄酒在酿造过程中氨基酸总量、氨基酸风味、必需氨基酸含量的变化,考察红曲对黄酒发酵过程中氨基酸的影响。研究结果表明,采用红曲、酒药、麦曲复配酿制的黄酒中氨基酸总量、氨基酸风味和必需氨基酸含量明显优于单用红曲、只用酒药麦曲的酒样。其中,复配酿制的黄酒中氨基酸总量与必需氨基酸含量分别为2.79 g/L和1.16 g/L,明显高于单用红曲和只用酒药及麦曲进行发酵的酒样。同时,其鲜味、甜味氨基酸含量也较高,分别为12.79%和27.81%,苦味与涩味氨基酸比例较低,所酿制出来的酒体风味突出,营养价值高。

In order to study the effect of red koji on amino acids in Guangdong hakka rice wine, the changes of the total amino acids, flavor amino acids, essential amino acids office wine using different formula ofkoji were studied by HPLC. The results showed that the total amino acids, flavor amino acids, essential amino acids office wine using red koji, wheat koji and Chinese yeast mixed were obviously better than the that with red koji alone and only wheat koji and Chinese yeast. The amount of total amino acids and essential amino acids office wine using red koji, wheat koji and Chinese yeast mixed was 2.79 g/L and 1.16 g/L separately, which was higher than that of rice wine using red koji alone and only wheat koji and Chinese yeast. At the same time, the amount of delicious amino acid and sweet amino acids was 12.79% and 27.81% separately, but the proportion of bitter amino acid and astringency of amino acids was smaller. The rice wine using red koji, wheat koji and Chinese yeast mixed had good flavor and high nutritional value.