摘要
绍兴黄酒在陈酿过程中,酒体中的蛋白质尤其是高分子蛋白质、多酚和铁含量呈下降趋势,其它常规理化指标基本保持不变;GC/MS定性和GC/FID定量分析4种挥发性风味物质显示:乙酸乙酯、乳酸乙酯的含量随着陈酿时间的增加而提高,而β-苯乙醇、异戊醇却与之相反。冷浑浊、强化试验和自然存放以及乙醇浊度试验都表明:黄酒陈酿时间越长,酒体的非生物稳定性越好。建议从酒体中高分子蛋白质的含量,乙酸乙酯、乳酸乙酯、苯乙醇、异戊醇等4种挥发性风味物质的含量与变化规律,以及乙醇浊度试验所测定的酒体浊度等几方面考虑,建立陈年绍兴黄酒的酒龄判断与品质鉴定的指标。
During aging of Shaoxing rice wine, the content of polyphenol, iron and protein, especially for those with high molecular weights, showed a decrease while other physiochemical data were basically unchanged; 4 volatile aroma compounds have been detected by GC/MS and quantified by GC/FID. With the increase of the aging time of Shaoxing rice wine, the content of two compounds, ethyl acetate and ethyl lactate were increased, and but the other two compounds,β-phenylethyl alcohol and iso-amyl alcohol were decreased. Cool turbidness test, intensified test, natural storage and ethanol-turbidity test all showed that the non-biological stabilities of rice wine were improved with the increase of aging time. It is showed that the quantitative standard on judging the aging time of rice wine and the quality identification are possibly established in according to the content and developing trend of ethyl acetate, ethyl lactate,β-phenylethyl alcohol and iso-amyl alcohol as well as rice wine＇s turbidity determined by ethanol-turbidity test.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第10期119-123,共5页
Food and Fermentation Industries
关键词
绍兴黄酒
陈酿
挥发性风味物质
品质鉴定
shaoxing rice wine, aging, volatile aroma compounds, quality identification
