超声波对黄酒后发酵过程的影响

Effects of Ultrasound on the Late Fermentation Process of Chinese Rice Wine

为了探明超声处理对黄酒后发酵过程的影响,研究了不同发酵阶段超声处理对黄酒发酵醪液常规理化指标和风味物质的影响。结果发现,每天超声处理5 min和10 min可以在一定程度上加速乙醇的产生,但并没有显著提高发酵终点的酒精度(乙醇体积分数)。每天超声处理10 min、发酵17 d的黄酒氨基酸组成接近正常发酵20 d时黄酒的氨基酸组成。超声处理使发酵20 d时黄酒中有机酸的组成发生了变化。该结果初步显示超声处理在黄酒酿造过程中应用的可能性。

In order to figure out the effect of ultrasound treatment on the late fermentation process, the change of routine physics and chemistry index and flavor compounds in different stage were investigated. The results showed that the ultrasonic treatment for 5 min and 10 min per day accelerated the production of alcohol, whereas it can not significantly increase the alcohol content at the end of fermentation. The amino acids composition of rice wine treated by Ultrasound for 10 rain per day on 17 days were similar to the rice wine with a normal fermentation for 20 days. Ultrasound treatment changed the composition of organic acids of rice wine on 20 days. These results preliminary indicated that applying ultrasound to the fermentation process of Chinese rice wine is feasible.