酿酒
釀酒
양주
LIQUOR MAKING
2014年
1期
36-38,39
,共4页
韩永胜%刘兴平%敖宗华%钱志伟%蔡小波%杨平%涂荣坤
韓永勝%劉興平%敖宗華%錢誌偉%蔡小波%楊平%塗榮坤
한영성%류흥평%오종화%전지위%채소파%양평%도영곤
窖龄%黄水%差异性%模拟实验
窖齡%黃水%差異性%模擬實驗
교령%황수%차이성%모의실험
Cellar Years%Yellow Water%Difference%Simulation experiment
分别以不同窖龄的黄水为研究对象，采用常规实验室方法和色谱分析技术对不同黄水进行分析，并在模拟条件下，研究不同黄水对酒质的影响。结果表明，300年窖龄黄水的总酸、总酯含量明显高于其他黄水，淀粉、还原糖利用率较高，微生物数量也明显较多。模拟实验结果表明糟醅受300年窖龄黄水的影响，发酵结果最好。
分彆以不同窖齡的黃水為研究對象，採用常規實驗室方法和色譜分析技術對不同黃水進行分析，併在模擬條件下，研究不同黃水對酒質的影響。結果錶明，300年窖齡黃水的總痠、總酯含量明顯高于其他黃水，澱粉、還原糖利用率較高，微生物數量也明顯較多。模擬實驗結果錶明糟醅受300年窖齡黃水的影響，髮酵結果最好。
분별이불동교령적황수위연구대상，채용상규실험실방법화색보분석기술대불동황수진행분석，병재모의조건하，연구불동황수대주질적영향。결과표명，300년교령황수적총산、총지함량명현고우기타황수，정분、환원당이용솔교고，미생물수량야명현교다。모의실험결과표명조배수300년교령황수적영향，발효결과최호。
In this paper, different yellow water of ages was set as the research object and the analysis methods included conventional laboratory methods and chromatographic analysis technology. In addition, this paper researched the influence of different yellow water about liquor quality under the condition of simulation. The results showed that the total acid and ester material , the utilization rate of starch ,the reducing sugar, the microbial quantity of 300 years' cellar are higher . Simulation experimental results showed that the influence on 300 years' cellar yellow water is the best .
