原料大米对成品黄酒抗氧化性的影响

以泰国香米、上海武育米、长粒香米、东北大米、扬州大米和扬州糯米为研究对象,考察其酿造特性和抗氧化性;分别以上述6种大米为原料酿制黄酒,研究主发酵期间醪液抗氧化能力的动态变化趋势,评估成品黄酒的品质和抗氧化性。结果显示,原料大米及相应成品黄酒中的多酚对其抗氧化活性具有重要影响,多酚含量越高,抗氧化活性就越强;以扬州大米为原料酿制的黄酒的抗氧化活性最强,且品质优良。研究结果表明,扬州大米可以作为糯米的替代品或作为配料用来酿制具有抗氧化活性的黄酒。

Effect of rice varieties on antioxidant activity of Chinese rice wine

The brewing characters and antioxidant activities of Thailand basmati rice, Shanghai Wuyu rice, long basmati rice, northeast China rice, Yangzhou rice and Yangzhou glutinous rice were investigated in this study. The above flees were used to brewing flee wine individually, and the dy- namic change of antioxidant activity in the responding fermented mash was analyzed respectively to evaluate the qualities and antioxidant activities of the resulting wines. Results showed that phenols in the rice and the responding wine exerted great effects on their antioxidant activities. Generally, the higher phenol content in the sample, the stronger antioxidant activity of the sample was. The antioxidant activity of the Chinese rice wine from Yangzhou rice was the highest, and its quality was good as well. Results suggested that Yangzhou rice can be used as a substitute of glutinous rice or an ingredient to brew Chinese rice wine with antioxidant activity.