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- Title
高梁与清香型白酒中氨基甲酸乙酯含量的关系.
- Authors
刘迪; 吕高奇; 杨磊; 金雪晴; 丁楠; 张俊杰
- Abstract
In order to clarify the influence of sorghum raw materials on ethyl carbamate (EC) content during solid-state fermentation of Haijiu, with different sorghum as raw materials, a Baijia was produced by the process of light-flavor (Qingxiangxing) Baijiu, and the relationship between urea, citrulline, cyanide in sorghum and EC content of Baijiu was investigated. The results showed that the contents of urea, citrulline and cyanide in four kinds of sorghum were significantly different (P<0.05). The correlation analysis between urea, citrulline and cyanide in sorghum and EC of Baiyu showed that the fitting coefficient R between cyanide in sorghum and EC content of Baijin after the first distillation was 0.917 7, and that between cyanide in sorghum and EC content of Haijiu after the second distillation was 0.674 6. The fitting coefficients R of urea and citrulline in sorghum to the EC content of Baijiu were both less than 0.5, which indicated that cyanide in sorghum was the main factor affecting EC content in Baijiu. The results of correlation between cyanide, citrulline and urea and EC in Baijiu showed that there was a significant correlation between cyanide and EC content of Bagiu (P<0.05). Different varieties of sorghum raw materials had a significant effect on the EC content in Baijiu (P<0.05), and the selection of sorghum varieties containing less cyanide could effectively reduce the EC content in Baijiu.
- Publication
China Brewing, 2024, Vol 43, Issue 6, p108
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2024.06.016