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| 黄酒陈酿过程中主要成分变化的研究 | |
| 引用本文： | 兰玉倩,薛洁,江伟,林奇,袁军川,杜丽娟.黄酒陈酿过程中主要成分变化的研究[J].中国酿造,2011(5). |
| 作者姓名： | 兰玉倩 薛洁 江伟 林奇 袁军川 杜丽娟 |
| 作者单位： | 1. 云南农业大学,食品科学技术学院,云南,昆明,650201;中国食品发酵工业研究院,北京,100027 2. 中国食品发酵工业研究院,北京,100027 3. 云南农业大学,食品科学技术学院,云南,昆明,650201 4. 上海金枫酒业股份有限公司,上海,200001 5. 云南省农业科学院,质量标准与检测技术研究所,云南,昆明,650223 |
| 摘 要： | 对不同陈酿时间的黄酒原酒进行了分析,结果表明,随黄酒酒龄的延长,黄酒主要理化指标酒精度、pH值、总酸、总糖等指标没有显著变化;总多酚在贮存期间呈下降趋势,尤其贮存前6年,降低率达到了27.6%,阿魏酸、槲皮素和原儿茶酸是引起多酚含量下降的主要原因.贮存期间,氨基酸尤其是苦味氨基酸也呈显著的下降趋势,这也是贮存期间黄酒苦涩味逐渐降低的主要原因.各种风味物质在贮存期间的变化规律不同,但总的趋势是醇和酸含量在降低,而酯类、醛类的含量在增加.5-甲基糠醛作为啤酒的老化指标,在该研究中含量从初始的3.06g/L上升到了113.34.g/L. |
| 关 键 词： | 黄酒 酒龄 风味物质 陈酿 |
Changes of the main components in the process of rice wine aging |
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| LAN Yuqian,XUE Jie,JIANG Wei,LIN Qi,YUAN Junchuan,DU Liyuan.Changes of the main components in the process of rice wine aging[J].China Brewing,2011(5). | |
| Authors: | LAN Yuqian XUE Jie JIANG Wei LIN Qi YUAN Junchuan DU Liyuan |
| Affiliation: | LAN Yuqian1,2,XUE Jie2,JIANG Wei2,LIN Qi1,YUAN Junchuan3,DU Liyuan4 (1.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China,2.China National Institute of Food and fermentation Industries,Beijing 100027,3.Shanghai Jin Feng Wine Company Limited,Shanghai 200001,4.Institute of Agriculture Quality Standards & Testing Technique,Yunnan Academy of Agricultural Science,Kunming 650223,China) |
| Abstract: | Rice wine with different aging time was analyzed.The results showed that alcohol content,pH value,total acid content and total sugar content did not change significantly during aging;and total polyphenols showed a decline trend during storage,especially in the first 6 years,and the declining rate reached 27.6%.Ferulic acid,quercetin and protocatechuic acid were the main reasons for decrement of total polyphenols.Amino acids especially the bitter tasting amino acids also presented a significant decline trend... |
| Keywords: | rice wine wine age flavor aging |
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