摘要
分析了江米酒中有机酸的成分及其随发酵时间的变化,测定了成熟米酒中各种有机酸的含量,并比较了纯种根霉酒曲与土曲发酵江米酒中各种有机酸的含量。米酒中有机酸含量随发酵时间的增加逐渐增加,土曲与纯种根霉酒曲发酵米酒中有机酸含量差别较小且含量相当,其中以乙酸、柠檬酸、琥珀酸含量为主,并含有少量乳酸、苹果酸与乌头酸。
The contents of organic acids in the rice wines were determined using HPLC instrument, and the contents of organic acids from two kinds of rice wines which were brewed by traditional distiller＇s yeast and angel rhizopus sp.were determined as well, The organic acids in the rice wine were increasing during the courseof brewing, there were tiny defferences between the two kinds rice wines. In the rice wine, the majority of the organic acids are acetic acid, citric acid, and there are a small quantity of lactic acid,malic acid and aconitic acid as well.
出处
《食品科技》
CAS
北大核心
2007年第7期203-205,共3页
Food Science and Technology
关键词
米酒
有机酸
土曲
分析
rice wine
organic acid
traditional distiller＇s yeast
analysis
