贵州不同地区黑糯米酒曲的品质比较

为了对提高黑糯米酒的质量及酒曲的质量标准制定提供参考依据,以贵州不同地区的10种具有代表性的黑糯米酒曲为研究对象,通过感官评定、理化分析及酿酒试验对贵州不同地区黑糯米酒曲的品质进行分析比较。结果表明:酒曲感官性质如颜色、形状、质地、气味及断面菌丝生长情况等均存在较大差异。黑糯米酒曲水分含量、总酸度、酶活力、微生物组成及其所酿制出酒的各项理化指标多数存在显著差异;酒曲水分与发酵醪的还原糖、总酸、总糖及杂醇油含量呈正相关,与发酵醪乙醇含量呈负相关。酒曲原始酸度与发酵醪的还原糖、总酸、总糖、氨基态氮、杂醇油含量呈正相关,与发酵醪乙醇含量、pH值呈负相关;糖化酶活力与发酵醪的总酸含量呈正相关,与发酵醪的pH值、氨基态氮呈负相关;液化酶活力与发酵醪pH值呈负相关;酒曲发酵力与发酵醪还原糖、总酸、氨基态氮、杂醇油呈负相关。

Quality Comparison of Different Distiller’s Yeasts for Brewing Black Glutinous Rice Wine in Guizhou

The quality of 10 different distiller’s yeasts for brewing black glutinous rice wine was analyzed by sensory evaluation,physicochemical analysis and brewing tests to provide the scientific basis for improving quality of black glutinous rice wine and formulating the quality standard of distiller’s yeast.The results showed that there were significant differences in color,shape,texture,flavor,mycelium growth,water content,total acidity,enzyme activity,microbe composition of distiller’s yeast and most physiochemical indexes of brewed black glutinous rice wine.There were positive correlations between water content of distiller’s yeast and reducing sugar,total acid,total sugar,fusel content in its krausen.There was a negative correlation between water content of distiller’s yeast and alcohol content in its krausen.There were positive correlations between original acidity of distiller’s yeast and reducing sugar,total acid,total sugar,amino nitrogen and fusel content in its krausen and negative correlations between original acidity of distiller’s yeast and alcohol content and pH value.There was a positive correlation between saccharifying enzyme activity and total aid content.There were negative correlations between saccharifying enzyme activity and pH value,amino nitrogen.There were negative correlations between fermenting power and reducing sugar,total aid,amino nitrogen,fusel content in its krausen.