CAJ | 학술논문

陕北地区黍米黄酒与江浙地区传统黄酒在品质上形成差异的主要影响因素有酿酒原辅料特性、地域环境、生产工艺、微生物种类和数量等。风味成分和氨基酸分析结果表明，2种黍米黄酒中氨基酸总量、各种氨基酸含量高于稻米黄酒；两者的风味物质存在明显差异，苯乙醇和苯乙酸乙酯是体现黍米黄酒酒体风格的重要风味物质。
협북지구서미황주여강절지구전통황주재품질상형성차이적주요영향인소유양주원보료특성、지역배경、생산공예、미생물충류화수량등。풍미성분화안기산분석결과표명，2충서미황주중안기산총량、각충안기산함량고우도미황주；량자적풍미물질존재명현차이，분을순화분을산을지시체현서미황주주체풍격적중요풍미물질。
Quality difference between millet wine in Shanxi and traditional yellow rice wine in Zhejiang is mainly induced by the special properties of raw materials, regional environment, production techniques and microbial varieties and microbial quantity. The analytic results of flavoring substances and amino acids of both two wine products suggested that total amino acids content and the content of each amino acid in millet wine was higher than that in yellow rice wine, and there were evident difference in flavoring substances for millet wine and yellow rice wine （among them, phenethyl alcohol and ethyl phenylacetate were important flavoring substances presenting the styles of yellow rice wine）.