原料种类对黄酒产品品质影响的研究

Effects of Different Raw Materials on the Quality of Yellow Rice Wine

分别采集了籼糯米、粳糯米和大米样品各5个,在同一发酵条件下酿造黄酒,同时使用电子舌、色度仪、高效液相色谱仪和常规理化分析相结合的方法对黄酒品质进行评价分析。结果表明,通过主成分分析、典型相关分析、聚类分析和多元方差分析发现不同原料酿造黄酒滋味品质存在显著差异(P<0.05),而籼糯米和粳糯米酿造黄酒滋味较为相似。通过方差分析发现,以大米为原料酿造的黄酒其涩味、后味A(涩的回味)和L*值均显著高于籼糯米和粳糯米酿造的黄酒(P<0.05)。使用高效液相色谱法检测发现,柠檬酸和乳酸为黄酒中的主要有机酸,且籼糯米酿造的黄酒样品中酒石酸含量显著偏低。由此可见,以籼糯米和粳糯米为原料酿造的黄酒其产品品质要优于大米。

Five kinds of long-grain rice, japonica rice and milled rice samples were collected and fermented re- spectively to brew yellow rice wine under the same condition, the wines quality was evaluated and analyzed by elec- tronic tongue, colorimeter, HPLC, and conventional physical and chemical analysis. Through principal component analysis, canonical correlation analysis, cluster analysis and multivariate analysis of variance, it was found that, there were significant differences in taste profile characterization of the yellow rice wines fermented by different raw materials（P〈0.05）, the taste of rice wine fermented by long-grain rice and japonica rice was similar. The results of ANOVA analysis indicated that, the relative abundance of astringent, aftertaste-A and L＊ value of yellow rice wine fermented by milled rice were significantly higher than others （P〈0.05）. High performance liquid chromatography （HPLC） results showed that, the citric acid and lactic acid were main organic acids in yellow rice wine, and the content of tartaric acid in milled rice wine was significantly low. Thus, we concluded that, the yellow rice wine fer- mented by long-grain rice and japonica rice had better quality than milled rice.