添加淋饭酒母对液态法酿制清爽型山兰黄酒品质及风味的影响.pdfVIP

2013年第32卷第10期 中 国 酿造 研究报告 总第259期 ·61· 添加淋饭酒母对液态法酿制清爽型山兰黄酒品质及风味的影响 张博1，郑联合2，余雪梅1，钟秋平1半 (1．海南大学食品学院，海南海口570228；2．海南省粮油科学研究所，海南琼海571400) 摘要：采用淋饭酒母取代传统的纯种酒母酿造清爽型山兰黄酒。结果表明，液态法酿制过程中，与纯种酒母发酵相比，添加3％淋饭 酒母发酵平缓，所得山兰黄酒香气浓郁。通过电子鼻主成分及判别因子分析，能很好的区分纯种酒母发酵与淋饭酒母发酵的酒样，纯 种酒母发酵的酒样香气与3％淋饭酒母发酵的酒样香气差异显著。通过氨基酸成分分析，淋饭酒母发酵的山兰黄酒游离氨基酸总量 更低，口感更加清爽。 关键词：山兰黄酒；品质：风味 中图分类号：TS262．4 文献标识码：B 文章编号：0254—5071(2013)10—0061—05 Effectof Lin-·fan Oil andaromaof Shanlanricewine adding yeastquality fresh--type by fermentation liquid-state ZHANG B01，ZHENGLianhe2，YUXuemeil，ZHONG Qiupin91+ Haan (1．CollegeofF004 in Abstract：Lin-fanricewine usedto cerevisiaefor Shanlanricewinewascarriedoutthis type study．Re— yeast replaceSaccharomycesmaking缸sh suitsshowedthattheShanlanricewinemuchfleshand aromawith 3％Lin-fan withtraditionals．cerevisiae got s订ong adding yeastcompared during fermentation．Thearomawas was PCAandDFAofelectronicnosebetweenthesam· difference，andwell-distinguished liquid-state significantly by fermentedwith3％Lin—fanricewine andtraditional aminoacid totalfleeaminoacidsofwine pies yeast S．cerevisiae．Bycompositionanalysis．the with was thewinewithmore taste． fermented3％Lin—fan muchlower．and yeast