红曲改善客家黄酒的品质

Quality Improvement of Hakka Rice Wine of by Adding Monascus

本研究采用HPLC法研究不同酒曲配方对酿造客家黄酒时产生的风味物质有机酸的影响,考察红曲对黄酒发酵过程中有机酸风味、总量的影响。发酵30d时三种酒样的有机酸总量差异明显,采用酒药、麦曲酿制的黄酒(酒样Ⅱ)最高,单用红曲(酒样Ⅲ)次之,红曲、酒药、麦曲复配(酒样Ⅰ)最少,分别为33.83 g/L、27.72 g/L和22.67 g/L。其中,Ⅰ、Ⅱ、Ⅲ号酒样中挥发性酸与非挥发性酸的比例分别为1:4、1:1和2:1;酒样中乳酸含量差异较大,Ⅰ号酒样最高,为11.40 g/L,Ⅲ号酒样最少,为6.02 g/L;乙酸含量在三种酒中较接近,约5.5 g/L;Ⅰ、Ⅱ号酒样中琥珀酸含量较接近约为5 g/L;丙酸在Ⅱ、Ⅲ号酒样中含量大,但在Ⅰ号酒样中未检出。另外,Ⅰ号酒样中还测出少量的苹果酸和柠檬酸。结果表明,在客家黄酒酿造时添加适量红曲,有助于维持客家黄酒的酸味平衡,提升味觉层次感。

The effects of different koji recipes on the organic acids as flavor substances during the brewing of Hakka rice wine were studied by HPLC. The effects of Monascus on the flavor and total amount of organic acids during brewing were also investigated. The total amount of organic acids in the three wine samples differed significantly on Day 30 after fermentation: the rice wine with the yeast and the koji(wine sample Ⅱ) the highest(33.83 g/L), the wine with Monascus alone(the wine sample III) the second highest(27.72 g/L), and the wine complex with Monascus, yeast and koji(wine sample Ⅰ) the least(22.67 g/L). The ratio of volatile acid to non-volatile acid in the wine samplesⅠ, Ⅱ and Ⅲ were 1:4, 1:1 and 2:1, respectively;The lactic acid content in the wine samples differed largely, with the wine sample I having the highest amount(11.40 g/L), and thewine sample Ⅲ had the least(6.02 g/L);the acetic acid content in the three kinds of wine resembled(about 5.5 g/L);the wine samplesⅠ and Ⅱ had a similar succinic acid content(about 5 g/L);The wine samples Ⅱ and Ⅲ had a relatively high propionic acid content with none detected in wine sample I. In addition, small amounts of malic acid and citric acid were detected in the wine sample I. The results showed that adding an appropriate amount of Monascus during Hakka rice wine brewing would help maintain the acidity balance of Hakka rice wine and enhance the sense of taste.