影响黄酒中高级醇含量的工艺因素探讨

摘要

The content of higher alcohols is an important physical and chemical indicator of rice wine. The factors influencing the content of higher alcohols in rice wine were raw materials, additives, yeast species, fermentation technology, downstream processing and so on. To control the content of higher alcohols in rice wine, it is critical to breeding yeast species producing higher alcohols at low level and being stable in property. It was demonstrated that inoculating yeast with high activity of lactate dehydrogenase was an effective way.%高级醇含量是成品黄酒中的重要理化指标,影响黄酒中高级醇含量的因素有:酿酒原辅料、酵母菌种、发酵工艺及后续的处理工艺等.如何选育高级醇生成量相对较低的菌种并保持菌种质量的相对稳定是控制黄酒中高级醇含量的关键因素,通过研究发现,选育乳酸脱氢酶活力很高的酵母可减少高级醇的生成.