传统房县黄酒的理化特性分析

Analysis of Physical and Chemical Characteristics of Traditional Fangxian Huangjiu

房县黄酒是国家地理标志保护产品,其酿造工艺已入选省级非物质文化遗产名录。为提升房县黄酒品质,助推房县黄酒产业的稳定发展,本文对房县公共检验检测中心数据库中的黄酒各项理化指标的检测数据进行整理、分析、归纳,得出传统房县黄酒各项理化指标的波动特点,为房县黄酒地方标准制定、行业规范、市场管理和生产工艺优化等方面提供科学的数据参考。在房县传统手工酿酒户中,90.6%的酿酒户生产的黄酒为甜黄酒,其中非糖固形物含量高于14 g·L^(-1)的酿酒户占98%,总酸为4~12 g·L^(-1)的酿酒户占97.4%,氨基酸态氮为0.4~0.8 g·L^(-1)的酿酒户占77.6%,不含氧化钙成分。房县传统手工黄酒具有高总糖、高非糖固形物、高总酸和高基酸态氮的特点,属于弱酸性的低度酿造酒。

Fangxian Huangjiu is a national geographic indication protected product,and its brewing process has been selected into the provincial intangible cultural heritage list.In order to improve the quality of Fangxian Huangjiu and promote the stable development of Fangxian Huangjiu industry,this paper sorted out,analyzed and summarized the test data of various physical and chemical indexes of Huangjiu in the database of Fangxian public inspection and testing center,and obtained the fluctuation characteristics of various physical and chemical indexes of traditional Fangxian Huangjiu.It provides scientific data reference for the formulation of local standards,industry norms,market management and production process optimization of Fangxian Huangjiu.Among the traditional artisanal winemakers in Fangxian,90.6%of them produced sweet Huangjiu,98%of which had non-sugar solids content higher than 14 g·L^(-1),97.4%of which had total acid of 4~12 g·L^(-1),77.6%of which had amino acid nitrogen of 0.4~0.8 g·L^(-1).Does not contain calcium oxide.Fangxian traditional handmade Huangjiu has the characteristics of high total sugar,high non-sugar solids,high total acid and high basic acid nitrogen,which is a low degree brewing wine with weak acid.