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Influence of fermentation temperature and source of enzymes on enological characteristics of rice wine

机译：发酵温度和酶源对黄酒酶学特性的影响

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摘要

Rice wine samples were produced with four sources of enzymes, and with three fermentation temperatures. Key enological variables (including ethanol, the main sugars, glycerol and organic acids) were measured by HPLC at the end of primary fermentation (4 days) and at the end of the postfermentation period (40 days). The results showed that both source of enzymes and temperature had significant effects on the main flavour compounds. Ethanol varied initially, but its final concentration showed a weak dependence on the treatments. Faster starch hydrolysis led to higher initial sugar concentrations, but lower final sugar and higher final glycerol concentrations. Production of organic acids, lactic acid and acetic acid, in particular, depended on the fermentation temperature. The results provide insights into the rice wine fermentation process as affected by different enzymes and fermentation temperatures.
机译：黄酒样品是用四种酶和三种发酵温度生产的。在主要发酵结束时（4天）和发酵后结束时（40天），通过HPLC测量关键的酶学变量（包括乙醇，主要糖，甘油和有机酸）。结果表明，酶的来源和温度均对主要风味物质有显着影响。乙醇起初变化，但其最终浓度对处理的依赖性较弱。更快的淀粉水解导致较高的初始糖浓度，但是较低的最终糖和较高的最终甘油浓度。有机酸，乳酸和乙酸的产生尤其取决于发酵温度。结果为受不同酶和发酵温度影响的黄酒发酵过程提供了见识。

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  • 来源
    《Journal of the Institute of Brewing》 |2014年第3期|231-237|共7页
  • 作者

    Dengfeng Liu; Hongtao Zhang; Baoguo Xu; Jinglu Tan;

  • 作者单位

    Key Laboratory of Industrial Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi 214122, China,Department of Bioengineering, University of Missouri, Columbia MO, 65211, USA;

    Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China;

    Key Laboratory of Industrial Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi 214122, China;

    Department of Bioengineering, University of Missouri, Columbia MO, 65211, USA;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    starch hydrolysis; wheat Qu; flavour compounds;

    机译：淀粉水解;麦曲;风味化合物;

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