摘要
对米浆水回用技术在黄酒酿造中的影响进行了研究,分析了米浆水回用在黄酒酿造中的优点。结果表明,米浆水中含有丰富的氨基酸,有助于提高黄酒中氨基酸态氮及β-苯乙醇的含量。同时,米浆水中含有的丰富有机酸也使各种酯类物质的浓度也有所提高。此外,添加米浆水后,酒精度等指标也略微提高。
The effects of the reclamation of rice milk on yellow rice wine production were investigated and the advantages of rice milk reclama-tion were analyzed.The results showed that rice milk contains rich amino acid which is helpful for enhancing the content of amino acid nitrogen and β-phenylethanol in yellow rice wine.And rich organic acids in rice milk is also helpful for enhancing esters content in yellow rice wine.Be-sides,the addition of rice milk could also enhance the indexes such as alcoholicity in yellow rice wine.
出处
《酿酒科技》
2010年第8期25-27,31,共4页
Liquor-Making Science & Technology
基金
"十一五科技支撑计划"优势传统白酒
黄酒制造业关键技术研究与应用(NO.2007BAK36B02)
关键词
黄酒
米浆水
回用技术
氨基酸
Β-苯乙醇
yellow rice wine
rice milk
reclamation
amino acid
β-phenylethanol
