摘要
为改善传统酿造黄酒的风味,采用减少固形物方法酿造黄酒,并用高效液相色谱、固相微萃取气相色谱质谱(SPME-GC-MS)联用法比较了传统黄酒和减少后酵固形物的黄酒之间常规理化成分、氨基酸含量、风味成分等。结果表明,减少后酵固形物方法酿造黄酒,对黄酒常规成分影响不大,能改善黄酒风味。
The Chinese rice wine was brewed with the method of reducing its late-fermentation solid materials for the purpose of improving the flavor of traditional brewing Chinese rice wine. To compare the differences of physical- chemical compositions,free amino acid content and flavor compounds between two kinds of Chinese rice wine,they were tested by high performance liquid chromatography（HPLC）and solid phase micro extraction-gas chromatography/mass spectrometry（SPME-GC/MS）. The results showed that the method of reducing late-fermentation solid materials had little effect on general compositions and could improve the flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第12期268-269,275,共3页
Science and Technology of Food Industry
关键词
黄酒
固形物
发酵
风味
品质
Chinese rice wine
solids
brew
flavor
quality
