两种酒曲制备米酒品质对比研究

该研究用两种不同的酒曲制作米酒，并对两种酒曲的糖化液化、能力及其发酵米酒的pH、总糖、酒精度、氨基酸态氮、总酸和 可溶性固形物含量的变化情况进行测定，且采用气相色谱-质谱联用技术（GC-MS）分析不同酒曲发酵米酒中挥发性风味物质的成分 差异。 结果表明：酒曲2发酵米酒的总糖、酒精度、氨基酸态氮和可溶性固形物都明显优于酒曲1。 酒曲1发酵米酒中检测出24种物质。 酒曲2发酵酒中共检测出23种成分。主要为醇类、酯类、酸类和醛类物质，两种酒曲发酵米酒主要风味成分组成种类基本相同，差异主 要表现在成分相对含量上。 酒曲1发酵米酒主要挥发性物质有丙酸（41.85%）、乙酸（31.48%）、糠醛（9.99%）、乙醛（6.90%），酒曲2发酵 米酒主要挥发性物质有丙酸（65.86%）、乙酸（17.68%）、戊酸乙酯（4.06%）、乙醛（3.46%）。

Comparison of quality of rice wine with two kinds of Jiuqu

Rice wine was made by two kinds of Jiuqu, and the saccharification and liquefaction ability of the two kinds of Jiuqu and the changes of pH, total sugar, alcohol content, amino acid nitrogen, total acid and soluble solid contents of fermented rice wine were determined. The differences in the composition of volatile flavors in the fermented rice wines with different Jiuqu were analyzed by GC-MS. The results showed that the total sugar, alcohol content, amino acid nitrogen and soluble solids of rice wine fermented by Jiuqu 2 were significantly better than Jiuqu 1. There were 24 com- ponents detected in the rice wine fermented by Jiuqu 1, and there were 23 components detected in the rice wine fermented by Jiuqu 1. The main fla- vor components of the rice wines fermented by two kinds of Jiuqu were basically the same, mainly alcohols, esters, acids and aldehydes, and the dif- ference was mainly reflected in the relative content of the components. The main volatile substances of rice wine fermented by Jiuqu 1 were propionic acid (41.85%), acetic acid (31.48%), furfural (9.99%), acetaldehyde (6.90%). The main volatile substances of rice wine fermented by Jiuqu 2 were propionate (65.86%), acetic acid (17.68%), ethyl n-valerate (4.06%) and acetaldehyde (3.46%).