藜麦在黄酒酿造中的研究与应用

藜麦是一种古老而营养丰富的谷物，具有高蛋白质、高纤维和丰富的微量元素等特点。近年来，随着消费者对健康食品的追求和对传统酿造工艺的重视，藜麦黄酒作为一种新型酒类产品受到了广泛关注。本文综述了藜麦酿造黄酒的研究现状，藜麦替代部分酿造原料拓宽了黄酒的原料选择，其酿造工艺相较于传统工艺进行了针对性的优化，酿制的藜麦黄酒风味独特，富含黄酮、皂苷、酚类、甙类物质等功能成分，具有极高的营养价值。深入研究藜麦黄酒对于推动杂粮精深加工、功能食品创新和提升黄酒产业的发展具有重要意义。

The research and application of quinoa in yellow wine brewing

Quinoa is an ancient and nutritious grain with high protein, high fibre and rich trace elements. In recent years, with consumer''s pursuit of healthy food and the importance of traditional brewing process, quinoa yellow wine as a new type of alcohol products has received widespread attention. This article reviews the research status of quinoa yellow wine. Quinoa replaces some brewing raw materials can broaden the selection of raw materials of yellow wine, and its brewing process is optimized compared with traditional technology. The quinoa yellow wine has a unique flavor, and is rich in flavonoids, saponins, phenols, glycosides and other functional components, which has high nutritional value. In-depth study of quinoa yellow wine is of great significance to promote the intensive processing of grains, the innovation of functional foods and the development of yellow wine industry.