摘要
采用高效液相色谱、原子吸收和分光光度等方法分析了红曲酒、加饭酒、白葡萄酒和啤酒的常规理化指标、细菌学指标、氨基酸成分和微量元素。浙江畲乡采用红曲、糯米和泉水酿制而成的红曲酒酒色桃红 ,色度 1 2 2 3EBC单位 ,乙醇体积分数 1 5 2 % ,总糖 (以葡萄糖计 ) 1 2 5g·L-1,总酸 (以酒石酸计 ) 5 2g·L-1,细菌总数 5 2万个·L-1,大肠菌群 2 0个·L-1,氨基酸总量 1 40 35 2g·L-1,各项指标和微量元素含量适中 ,适宜于多数人饮用 ,但饮用前须加热杀菌 ,以降低细菌总数。表 4参
Conventional physical and chemical index,bacteriological index,aminophenol components,microelements of the monascus wine,yellow rice wine,white wine and beer are analyzed by the methods of high performance liquid chromatogram,atom absorption and spectrophotometer.The monascus wine of She village of Zhejiang is brewed with monascus,sticky rice and fountain.The color of the wine is peach.Its chroma is 12 23 EBC unit,ethanol volume fraction 15 2%,total saccharin 12 5 g·L -1 (calculated by dextrose),total acid 5 25 g·L -1 (calculated by tartaric acid),total number of bacteria 52 000 L -1 ,coliform 20 L -1 and total aminophenol 1 403 52 g·L -1 .The contents of all indexes and microelements in monascus wine are modest.The wine is suitable for the majority of drinkers.The wine has to be heated to kill bacteria before drinking.
出处
《浙江林学院学报》
CAS
CSCD
北大核心
2003年第1期67-70,共4页
Journal of Zhejiang Forestry College
关键词
红曲
红曲酒
细菌
氨基酸
微量元素
monascus
monascus wine
bacteria
aminophenol
microelement
