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- Title
两种酒曲制备大麦若叶米酒品质对比.
- Authors
王静; 刘孟格; 孙琳佳; 李海登; 李雪涵; 侯文静; 刘延波; 潘春梅
- Abstract
Using commercial sweet Jiuqu as the control, barley leaf rice wine was prepared with homemade sweet Jiuqu. The changes of pH, alcohol content, total acid, total sugar and amino acid nitrogen contents of two kinds of rice wines during the fermentation process were discussed, and the volatile flavor components and sensory evaluation of rice wine prepared with 2 kinds of sweet Jiuqu were compared. The results showed that when the fermentation was complete, the alcohol content and total acid content of barley leaf rice wine fermented by homemade sweet Jiuqu were 16.5%and 4.35 g/L, respectively, which were significantly higher than rice wine fermented by commercial sweet Jiuqu (P<0.01, P<0.05). The pH was 4.11,and amino acid nitrogen content was 0.36 g/L, there was no significant difference with rice wine fermented by commercial sweet Jiuqu(P>0.05). A total of 17 and 18 volatile flavor components were detected in barley leaf rice wine samples prepared with commercial sweet koji and homemade sweet koji, mainly esters and alcohols. The sensory score of barley leaf rice wine prepared with homemade sweet Jiuqu was 91 points, which was higher than that of rice wine prepared with commercial sweet Jiuqu(87 points). Barley leaf rice wine fermented by homemade sweet Jiuqu had high quality, excellent flavor, light green wine body, with coordination aroma of barley leaf powder and rice, long aftertaste of sweet, and outstanding style without odor.
- Subjects
RICE wines; WINE ratings; BARLEY; AMINO acids; SENSORY evaluation; ODORS; FOOD aroma
- Publication
China Brewing, 2023, Vol 42, Issue 8, p166
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.08.027