液态红曲酿造红曲黄酒的研究

Application of Liquid-state Hong Qu to the Brewing of Fujian Hong Qu Glutinous Rice Wine

为探究液态红曲应用于红曲黄酒酿造的可行性,以液态红曲(红曲霉菌株L)替代传统古田红曲酿造红曲黄酒,在酿造开始后的1,3,5,7,10,15,25和30 d取样分析,跟踪酿造过程中上清液体积、减重以及发酵产物——酒精度、还原糖、总酸、pH值、色值等的动态变化;酒样陈酿2个月后进行氨基酸组成分析、香气成分分析和感官品评。结果表明:液态红曲酿造的酒样基本符合国标中对清爽型干黄酒的理化指标和感官指标;酒样中游离氨基酸含量虽然低于古田红曲酿造的酒样,但仍显著高于啤酒和葡萄酒中游离氨基酸的含量;酒样的感官品评得分最高,通过香气分析发现,可能的原因是酒样中的乳酸乙酯含量最高,而高级醇含量最低。以液态红曲取代固态红曲酿造红曲黄酒是可行的。

In order to explore the feasibility of liquid starter applied to the brewing of Fujian Hong Qu glutinous rice wine, the liquid-state Hong Qu of Strain L instead of the traditional solid-state Hong Qu was used. The dynamic changes of supernatant volume, weight loss as well as fermentation products including alcohol, sugar, total acid, pH value, color values etc were determined after brewing 1, 3, 5, 7, 10, 15, 25 and 30 d, respectively. After aging for two months, amino acid composition, aroma components and organoleptic properties of the rice wine were analyzed. Results showed that the physical and chemical qualities of the brewed rice wine met the national standard of light-type Hong Qu glutinous rice. The amino acid content of the wine was lower than that brewed by solid starter, however it was significantly higher than beer and red wine. The rice wine had the unique sensory qualities and got the highest score through sensory evaluation. The probably reason was that it contained the highest content of ethyl lactate and the lowest content of advanced alcohols. In conclusion, it was feasible to use pure strain liquid starter instead of the traditional solid starter to brew Hong Qu glutinous rice wine.