不同原料制备的麦曲及其酿造黄酒的差异性研究

Difference of Wheat Qu Prepared from Different Raw Materials and Huangjiu Fermented with these Wheat Qu

采用不同原料制备不同的块曲并将其进行黄酒酿造,对所酿制黄酒的理化指标和挥发性风味物质进行测定和分析。结果表明,4种块曲所酿制的黄酒均符合黄酒国标要求。对4组黄酒进行感官品评,差异较为明显,均具有各自独特的风味,其中中药块曲黄酒评分最高。4组黄酒挥发性风味物质含量具有一定的差异。

Different kinds of block Qu were prepared with different raw materials and used in the fermentation of Huangjiu,and the physical and chemical indexes and volatile flavor compounds of the fermented Huangjiu were determined and analyzed.The results showed that the Huangjiu fermented with the 4 kinds of block Qu all met the requirements in the national standard of Huangjiu.Sensory evaluation of the four groups of Huangjiu showed obvious differences:all had their own unique flavor,among which the Huangjiu fermented with the block Qu with traditional Chinese herbs got the highest score.There were certain differences in the content of volatile flavor compounds of the four groups of Huangjiu.