Liu Dengfeng, Zhang Hong-Tao, Xiong Weili, Hu Jianhua, Xu Baoguo, Lin Chi-Chung, Xu Ling, Jiang Lihua
Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China.
Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.
Biomed Res Int. 2014;2014:426929. doi: 10.1155/2014/426929. Epub 2014 Jan 6.
Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice wine quality were investigated. The compositions and concentrations of ethanol, sugars, glycerol, and organic acids in the mash of Chinese rice wine samples were determined by HPLC method. The highest ethanol concentration and the highest glycerol concentration both were attained at the fermentation mash treated at 23 °C. The highest peak value of maltose (90 g/L) was obtained at 18 °C. Lactic acid and acetic acid both achieved maximum values at 33 °C. The experimental results indicated that temperature contributed significantly to the ethanol production, acid flavor contents, and sugar contents in the fermentation broth of the Chinese rice wines.
高品质中国米酒的生产很大程度上取决于发酵温度。然而，目前尚无关于不同温度处理的中国米酒发酵醪中乙醇、糖类和酸类动力学的报道。研究了发酵温度对中国米酒品质的影响。采用高效液相色谱法测定了中国米酒样品发酵醪中乙醇、糖类、甘油和有机酸的组成及浓度。乙醇浓度最高值和甘油浓度最高值均出现在23℃处理的发酵醪中。麦芽糖的最高峰值（90 g/L）出现在18℃。乳酸和乙酸在33℃时均达到最大值。实验结果表明，温度对中国米酒发酵液中的乙醇产量、酸类风味物质含量和糖类含量有显著影响。
