发酵醪中添加酸性蛋白酶对黄酒稳定性的影响

Adding acid protease on the stability of Chinese rice wine fermentation mash

为提高黄酒的稳定性,在不同发酵阶段加入不同量的酸性蛋白酶,通过对黄酒糖、酒、酸、氨基酸态氮进行检测分析结果表明,它们的生成量与加入蛋白酶的量成正比,对氨基酸态氮的影响最明显。通过冷混浊与强化试验,发现加入10-20 U/g的蛋白酶的黄酒浊度比空白原酒降低了0.3左右,冷混浊的沉淀量比原酒明显减少。这说明发酵时加入蛋白酶能提高黄酒的稳定性。发酵的不同时期加入相同量的酸性蛋白酶对黄酒的理化指标、黄酒稳定性都没有显著的影响,结合实验数据与企业成本两方面考虑,选用15 U/g的酸性蛋白酶最好。

In order to improve the stability of acid protease Chinese rice wine,adding different amounts of first of different fermentation stage,through the analysis of the Chinese rice wine wine,sugar,acid,aa-N test,the test results show that： thegeneration and join their protease is directly proportional to the volume,the most obvious effect on aa-N. Through the cold turbid and intensifying test,found that adding 10 - 20 U / g protease Chinese rice wine turbidity than the blankwine is reduced by about 0. 3,cold turbid precipitation obviously decreasedthan wine. This shows that the addition of protease can improve the stability of rice wine during fermentation. Acid protease in different period of fermentationby adding the same amount of physicochemical properties of rice wine,rice wine stability do not have much impact on the economy,combined with the test data and the enterprise two aspects,acidic protease 15 U /g is selected as the best.