快速浸米酿制黄酒新工艺研究

研究快速淋米酿造和传统浸米工艺酿造黄酒生产过程,监控发酵过程酸度和酒精度的变化规律,对比分析发酵酒理化指标和风物成分。结果表明:米最佳吸水时间为1 h,快速淋米工艺发酵酒的酸度、氨氮、pH等理化指标升高明显,而β-苯乙醇含量降低;快速淋米工艺发酵酒的醛类、酮类、酯类、酸类等挥发性风味物质含量较传统浸米工艺发酵酒有所提高,醇类物质含量减少。

Study on Brewing Chinese Rice Wine with the New Process of Rapid Rice Sleeping

In order to overcome some disadvantages of traditional Chinese rice wine fermentation process with a lot of seriflux generation,a new brewing process was put forword.Instead of traditional rice steeping process,Chinese rice wine was brewed with rapid rice steeping process.During the fermentation process,acidity and alcohol were monitored.The physics and chemistry target and volatile flavoring substances of the wine brewed with both new and were tested.The results showed that the best time of water absorptio...