酿酒
釀酒
양주
LIQUOR MAKING
2012年
6期
76-78
,共3页
黄酒%麦曲%尿素
黃酒%麥麯%尿素
황주%맥곡%뇨소
rice wine%wheat starter%urea
试验了适当减少麦曲用量对黄酒中尿素含量、黄酒理化指标及感官指标的影响。结果表明减少麦曲用量1％，可降低约29％左右的尿素；减少麦曲用量2％，可降低约33％左右的尿素。同时减少麦曲用量1％的酒样其理化指标、感官指标与对照样比较差距不大，可以作为实际生产中降低尿素含量的途径之一加以使用。
試驗瞭適噹減少麥麯用量對黃酒中尿素含量、黃酒理化指標及感官指標的影響。結果錶明減少麥麯用量1％，可降低約29％左右的尿素；減少麥麯用量2％，可降低約33％左右的尿素。同時減少麥麯用量1％的酒樣其理化指標、感官指標與對照樣比較差距不大，可以作為實際生產中降低尿素含量的途徑之一加以使用。
시험료괄당감소맥곡용량대황주중뇨소함량、황주이화지표급감관지표적영향。결과표명감소맥곡용량1％，가강저약29％좌우적뇨소；감소맥곡용량2％，가강저약33％좌우적뇨소。동시감소맥곡용량1％적주양기이화지표、감관지표여대조양비교차거불대，가이작위실제생산중강저뇨소함량적도경지일가이사용。
This article studyed the effect of reducing the addition of wheat starter appropriately on the urea content, typical properties and sensory indexes of rice wine.The result indicated that the content of urea would decrease 29% with reducing the addition of wheat starter 1%, and 33% declined when the addition was reduced 2%. Compared with the control sample, the typical properties and sensory indexes of rice wine, which fermented with reducing the 1% addition of wheat starter, were similar. The result can be applied to the actual production to reduce the content of urea.
