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黄酒的酿造可分为小曲发酵和大曲发酵。对黄酒发酵工艺技术进行了具体研究和分析,获得了小曲发酵、大曲发酵和杀菌的最佳工艺参数,为黄酒的生产提供了理论依据。 相似文献
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平坝窖酒属其它香型白酒,采用贵州省典型小曲糖化、大曲发酵的传统工艺生产。作为糖化菌和酵母来源的小曲质量的好坏, 相似文献
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酒曲的发展伴随着酿酒工业的发展,早在6000 ̄8000年前的原始社会,人们便会用“天然曲药”,利用余谷野果进行天然发酵酿酒。随经济和神经的发展,酿酒业在不同的历史年代得以不同的发展。公元前13 ̄12世纪,人们已能熟练用酒曲酿酒,创造出黄酒生产工艺,到明代便能用大曲进行固态发酵生产白酒,同时也能生产黄酒和小曲白酒。近代生物科技的发展;酿酒微生物的鉴定、纯化、培养;陶罐的发展;传统的白酒生产技术经验的 相似文献
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为探究改造酵母在黄酒酿造中对高级醇含量的影响,通过在黍米黄酒中温大曲与红曲发酵中分别添加常规黄酒酵母及改造酵母发酵6 d,然后测其高级醇、总酸、酒精度、乙酸乙酯及乳酸乙酯含量。结果显示,与常规黄酒酵母相比,改造酵母降低高级醇特性显著,可使高级醇总量降低超过50%,同时添加量加倍不影响酒精度,虽然本身可产生过量的乙酸,但发酵期间总酸含量与常规黄酒酵母相差不大,同时改造酵母会随着添加量的增加而逐渐降低黄酒中乳酸乙酯的含量,而在中温大曲发酵中,乙酸乙酯的含量却显著高于常规黄酒酵母,添加量加倍时,产生的乙酸乙酯是常规黄酒酵母产生量的8倍。 相似文献
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以糯米和桑葚汁为原料,酿造桑葚糯米黄酒。 通过单因素试验研究了发酵过程中酒曲用量、发酵温度、发酵时间和桑葚汁用 量对桑葚糯米黄酒发酵的影响;以发酵酒精度为响应值,采用响应面法对桑葚糯米黄酒的发酵工艺参数进行了优化。结果表明,最佳 发酵条件为酒曲用量0.60 g/100 g、发酵温度25.0 ℃、发酵时间10 d、桑葚汁用量17.0 g/100 g。 在该优化条件下,酒精度最高为14.46%vol, 感官评分为9.05分,酒体呈紫黄色、清亮透明;口味醇和、爽口,具有少量的桑葚味;酒体协调。 相似文献
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通过对不同产地籼糯米和粳糯米的糖化性能和水份、淀粉含量的测定研究,结果表明:不同产地籼糯米和粳糯米的糖化性能是不同的;糯米糖化性能的好坏,与糯米淀粉含量没有直接关联。酿制黄酒用糯米选用糖化性能较好,发酵后残余的糊精和发酵产多糖多,黄酒的醇厚性好,以提高黄酒的品质。 相似文献
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Wheat Qu is a unique saccharifying agent used for Chinese rice wine brewing. In recent years, the impact of wheat Qu on Chinese rice wine flavour has attracted great interest. In this study, Chinese rice wine fermentations were conducted with different saccharifying agents (wheat Qu and mixed commercial enzymes) to study the effect of wheat Qu on the fermentation process and aroma characteristics of Chinese rice wine. Our results showed that wheat Qu not only acted as a saccharifying agent, but also increased yeast activity and the formation of aroma compounds. A higher yeast growth and fermentation rate, in addition to a lower yeast death rate, were observed when wheat Qu was used as a saccharifying agent. Global analysis of the aromatic profiles revealed that the use of wheat Qu greatly promoted the formation of the aroma compounds during a Chinese rice wine fermentation. The concentrations of the volatile phenolic compounds and higher alcohols were higher in the Chinese rice wine samples fermented with wheat Qu. It was concluded that the role of wheat Qu cannot simply be replaced by commercial enzymes and that the Chinese rice wine aromatic profiles can be modulated depending on the amount of wheat Qu used in the fermentation. Copyright © 2013 The Institute of Brewing & Distilling 相似文献
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黄酒是我国传统发酵食品,在其风味物质形成过程中,微生物起到了非常重要的作用。本研究综合分析了黄酒原料处理、麦曲、酒药以及酿造过程等方面对微生物群落结构,并探讨了微生物群落结构与黄酒风味形成的关系。其中,浸米过程中的微生物主要以乳酸菌为主,麦曲主要以霉菌为主,酒药主要以酵母菌为主。而在整个黄酒酿造过程中霉菌先减少后增多,并在后酵过程起到产酶糖化的作用;酵母先增加后减少,并在前主酵过程中起到产酒精增强黄酒风味的作用;细菌尤其是乳酸菌在浸米及酿造过程中起到降解大分子物质的作用从而促进黄酒呈香呈味,且对有机酸的产生即黄酒酸味起到积极作用,而其余各种细菌在黄酒不同的酿造阶段相互作用并对黄酒的风味起到积极作用。根据目前的研究现状,提出可利用多组学技术分析黄酒中主要产香微生物并通过后续的高通量筛选应用到黄酒发酵生产中,优化黄酒风味的形成过程。 相似文献
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氨基甲酸乙酯(Ethyl carbamate, EC)是存在于黄酒中的一种潜在致癌物质。本文通过研究酿酒酵母代替酒药发酵对黄酒品质的影响,为应用实验室菌株探究黄酒发酵体系中氨基甲酸乙酯形成的代谢基础提供依据。利用本实验室分离的野生型酿酒酵母(Saccharomyces cerevisiae,SC)和纯酿酒酵母(BY4741)替代酒药,并且按照工业化黄酒酿造工艺进行发酵实验。经高效液相色谱分析,BY4741和SC发酵组发酵液中尿素浓度和氨基甲酸乙酯浓度与酒药发酵组差异不大;酿造后期添加硫酸铵作为补充氮源,能在一定水平上减少氨基甲酸乙酯的浓度;发酵结束并煎酒后的成品经检测分析,酒精度、风味物质组成及氨基酸组成差异不大,说明应用BY4741和SC替代酒药进行酿造以及酿造过程中添加硫酸铵不影响产品的质量。本研究结果表明,酿酒酵母替代酒药进行发酵对黄酒品质影响较小,可应用于模拟体系中探索氨基甲酸乙酯形成的调控因子。 相似文献
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Correlation between the amino acid content in rice wine and protein content in glutinous rice 下载免费PDF全文
Guang‐Fa Xie Dong‐Dong Yang Xing‐Quan Liu Xiu‐Xiu Cheng Hong‐Fei Rui Hui‐Jun Zhou 《Journal of the Institute of Brewing》2016,122(1):162-167
Chinese rice wine is a fermentation product of glutinous rice that contains high levels of protein and amino acids. The turnover and catabolism of amino acids by fermentative microorganisms plays an important role in wine quality. The fermentation of Chinese rice wine, using 34 different varieties of glutinous rice, and the analysis of the protein and amino acid content of the resultant rice wine using precolumn derivatization via high‐performance liquid chromatography, are reported. A model of correlation and regression analysis of the protein content in the glutinous rice and the amino acids in rice wine was established. Results showed that the correlation coefficient between the total protein in glutinous rice and the total free amino acids in rice wine was 0.557, indicating a significant relevance. The population correlation coefficient between the total protein in the glutinous rice and the amino acids in the rice wine was high, i.e. R= 0.928. The correlation between the soluble protein content in the glutinous rice and the total free amino acids in the rice wine (or individual amino acids) was negligible. The total protein content in the rice variety was positively related to the sensory performance and free amino acid content of the resultant Chinese rice wine. Copyright © 2016 The Institute of Brewing & Distilling 相似文献