| 黄酒中高级醇含量控制的研究进展 |
| |
| 引用本文： | 张兴亚,林玲,蒋予箭. 黄酒中高级醇含量控制的研究进展[J]. 中国酿造, 2011, 0(10) |
| |
| 作者姓名： | 张兴亚 林玲 蒋予箭 |
| |
| 作者单位： | 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310012 |
| |
| 摘 要： | 高级醇是黄酒中主要的风味物质,适量的高级醇能赋予黄酒丰满的口感,增加酒体的协调性.但高级醇过量则会给黄酒带来异杂味并引起较强的致醉性,俗称“上头”,控制黄酒中高级醇含量对提高黄酒的质量显得十分重要.该文在简要论述黄酒发酵过程中高级醇形成途径的基础上,对近年来关于黄酒生产原料、糖化剂、酵母和发酵温度等工艺因素对高级醇含量影响的研究现状作了概述.
|
| 关 键 词： | 黄酒 酵母 高级醇 |
Research progress of controlling higher alcohols in rice wine |
| |
| ZHANG Xingya,LIN Ling,JIANG Yujian. Research progress of controlling higher alcohols in rice wine[J]. China Brewing, 2011, 0(10) |
| |
| Authors: | ZHANG Xingya LIN Ling JIANG Yujian |
| |
| Affiliation: | ZHANG Xingya,LIN Ling,JIANG Yujian(Zhejiang Key Laboratory of Food Safe,College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310012,China) |
| |
| Abstract: | Higher alcohols are the main flavor substances in rice wine,and adequate content of higher alcohols could make rice wine with full and enjoyable taste and improve the harmony of rice wine.However,superfluous higher alcohols content would bring off-flavor and cause strongly drunk,commonly known as headache.Therefore,it is very important to control the content of higher alcohols to improve the quality of rice wine.This paper briefly summarized the research of some factors influencing the higher alcohols conte... |
| |
| Keywords: | rice wine yeasts higher alcohols |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
