CAJ | 학술논문

对比大米/红米两种原料半固态发酵试验对米酒出酒率和感官质量等指标的影响.结果表明,红米和大米的原料出酒率、淀粉出酒率分别为52.01%和52.50%、71.65%和70.42%,大米的出酒率比红米略高;红米和大米酒的总酸、总酯分别为0.20 g/L、0.12 g/L,0.27 g/L、0.15 g/L,大米的总酸和总酯较高;气相分析数据表明：红米和大米酒的甲醇含量为痕量,杂醇油含量分别为0.0956 g/100mL和0.1798 g/100 mL,红米酒酸度相对较低,杂醇油含量很低,酒质较大米酒醇香,酒红色,味道柔和.
대비대미/홍미량충원료반고태발효시험대미주출주솔화감관질량등지표적영향.결과표명,홍미화대미적원료출주솔、정분출주솔분별위52.01%화52.50%、71.65%화70.42%,대미적출주솔비홍미략고;홍미화대미주적총산、총지분별위0.20 g/L、0.12 g/L,0.27 g/L、0.15 g/L,대미적총산화총지교고;기상분석수거표명：홍미화대미주적갑순함량위흔량,잡순유함량분별위0.0956 g/100mL화0.1798 g/100 mL,홍미주산도상대교저,잡순유함량흔저,주질교대미주순향,주홍색,미도유화.
The impacts of different raw materials of rice and red rice on the liquor yield and sensory quality of semi-solid state fermentation of rice wine were compared.The findings show that the raw material liquor yield and the starch liquor yield of red rice and rice are 52.01%,52.50% and 71.65%,70.42% respectively.The liquor yield of rice is higher than that of red rice.The total acid and total esters of red rice and rice wine are 0.20 g/L,0.120 g/L and 0.27 g/L,0.15 g/L respectively.The total acid and total esters of rice wine are higher.The gas chromatography shows that：red rice and rice wine contain trace of methanol,the content of fusel oil are 0.0956 g/100 mL and 0.1798 g/100 mL respectively.The acidity of red rice wine is relatively lower and it contains very low content of fusel oil.Compared with the rice wine,the vinosity of red rice wine is mellow with balanced flavor.