不同种类大米黄酒酿造的研究

Production of Huangjiu by Different Kinds of Rice

以10种不同种类的大米为原料,采用相同的工艺进行酿酒,检测分析不同种类大米的成分含量及发酵结束后的理化指标、出酒率、感官评价、挥发性风味物质含量。结果表明,10种不同种类大米酿造的黄酒理化指标和感官评价差异较大,出酒率差异较小。不同香气物质在10种大米原料酿造的黄酒中均有检出,但是质量浓度有所差异,粳米酿造的黄酒中醇类化合物的质量浓度要高于糯米酿造的黄酒。

Ten different kinds of rice were used to make Huangjiu by the same process. The components and content of different kinds of rice, and the physicochemical indexes, wine yield, sensory quality and volatile flavor substances of the produced Huangjiu were analyzed. The results showed that the physicochemical indexes and sensory quality of Huangjiu made from different kinds of rice had great differences, while the wine yield had little difference. Various aroma substances were detected in all the Huangjiu products, but their mass concentration was different. The mass concentration of alcohol compounds in Huangjiu made from japonica rice was higher than that made from glutinous rice.