摘要
为了给控制黄酒发酵过程中的关键点提供理论依据,通过测定黄酒前发酵过程和后发酵过程中发酵醪总糖、酒精度、总酸和氨基酸态氮等成分的变化,结合黄酒发酵的生物化学机理,对黄酒发酵过程进行分析,认为总糖呈现先逐渐下降后保持稳定的趋势、总酸呈现先上升后下降的趋势、氨基酸态氮含量基本上呈现不断增加之势和酒精度则呈现先迅速升高后小幅波动之势。
In order to offer the theoretical evidence for the key points control in the fermentation of yellow rice wine, the changes of residual total sugar,alcohol ,total acid and amino acid nitrogen during the primary fermentation and secondary fermentation were tested. Combined with bio - chemical mechanism, the fermentation process of yellow rice wine was analyzed. Based on the test and analysis, it points out the following result：total sugar will be gradually declining and then stable,total acid will be rising first and dropping next, the content of amino acid nitrogen keeps rising and alcohol rises sharply and then changes slightly.
出处
《江苏调味副食品》
2009年第5期30-34,共5页
Jiangsu Condiment and Subsidiary Food
关键词
黄酒发酵
总糖
酒精度
总酸
氨基酸态氮
fermentation of yellow rice wine
total sugar
alcohol
total acid
amino acid nitrogen
