预处理对六种黄酒酿造原料酿造特性的研究

为探究不同黄酒酿造原料的酿造特性，以红谷、张杂谷、圆糯米、黍米、金米、粳大米等六种谷物为原料进行浸泡和蒸饭实验，监测浸泡过程中不同原料质构和色泽的动态变化；比较了浸泡后六种米浆水的有机酸和氨基酸组成；并对蒸饭中挥发性风味物质的含量进行分析。结果表明，浸泡过程中六种谷物的颜色和质构参数存在显著差异（P＜0.05）。红谷米浆水的总氨基酸含量最高（976.49 mg/L），乙酸、酒石酸和柠檬酸含量显著高于其他谷物米浆水的相应含量（P＜0.05）。六种谷物蒸饭样品中共检出165种挥发性成分，其中红谷蒸饭中酸类（11.75 μg/100 g）和酚类含量（10.54 μg/100 g）远高于其他谷物。综上所述，红谷米浆水中氨基酸含量以及蒸米中酸类香气成分较高，这有利于发酵醪的进一步微生物发酵。

Effect of pretreatment on brewing characteristics of six kinds of brewing materials of Huangjiu

In order to explore the brewing characteristics of different raw materials for Huangjiu (Chinese rice wine) brewing, six kinds of cereals such as red millet, Zhang hybrid millet, round glutinous rice, broomcorn millet, golden millet and japonica rice were soaked and steamed. The dynamic changes of texture and color of different raw materials were monitored during the soaking, the organic acid and amino acid composition of six kinds of cereal pulp water after soaking were compared, and the content of volatile flavor compounds in steamed rice was analyzed. The results showed that there were significant differences in color and texture parameters of the six cereals during the soaking process (P＜0.05). The content of total amino acids in soaking red millet water was the highest (976.49 mg/L), and the contents of acetic acid, tartaric acid and citric acid were significantly higher than those in other cereals (P＜0.05). A total of 165 volatile components were detected from six steamed cereal samples, among which the contents of acids (11.75 μg/100 g) and phenols (10.54 μg/100 g) in steamed red millet rice were much higher than those in other steamed cereals. It was beneficial to the further microbial fermentation of fermented mash because of the higher amino acid content in soaking red millet water and the higher acid aroma components in steamed rice.