两款不同原料酿制风味米酒的检测分析与对比研究

Contrast Analysis of Two Rice Wine Products Made by Different Raw Materials

分别以黑米、小米等为主要原料,并添加适量的枸杞、大枣等,采用半固态发酵工艺酿制两款不同风味的米酒,并对其主要风味物质、总酸、总酯、黄酮及总多糖等成分进行检测分析与对比。结果表明,两款风味米酒中的挥发性香气成分主要有苯乙醇、异戊醇、2,3-丁二醇、4-羟基苯乙醇等,酒体中均含有黄酮、酚类、多糖类物质等生物活性成分,总酸及黄酮的含量分别在4～4.5 mg/L及45～50 mg/L之间,黑米酒中的总多糖含量偏高为1407.7 mg/L,小米酒中的总酯含量偏高为0.12 g/L。两款风味米酒通过合理调配与组合,可使有益微量成分的含量更加丰富,香味更加突出饱满,口感适宜,以适应当下人们的消费需求,具有较高的潜在开发价值。

Two rice wine products of different flavors were produced by black rice/millet as raw materials respectively with appropriate addition of wolfberry and jujube through semi-solid fermentation techniques.The main flavoring components,total acids,total esters,flavonoids and total polysaccharide in the two wine products were analyzed and compared.The results showed that,the volatile flavoring components in the two wine products mainly included benzene ethanol,isoamyl alcohol,2,3-butanediol,and4-hydroxybenzene ethanol etc.,both of them contained flavonoids,phenols and polysaccharides and other biologically active components,the content of total acids and flavonoids were between4-4.5mg/L and45-50mg/L respectively,the content of total polysaccharide in wine produced by black rice was140.7mg/L,and the content of total esters in wine produced by millet was0.12g/L.The scientific blending of the two wine products was of high potential development values because it had more beneficial trace components and better taste.