黄酒质量安全风险及其控制

黄酒是我国特有的具有保健功能的传统酒种,以稻米、黍米等为主要原料,以麦曲和酒母为糖化发酵剂,经浸米、蒸饭、前发酵、后发酵、榨酒和过滤等工艺酿制而成。随着经济的发展,黄酒消费市场的迅速增长,黄酒的质量安全问题也引起人们的高度重视。基于我国黄酒生产现状,从生产原料、制曲、氨基甲酸乙酯、高级醇、酸败、沉淀混浊和包装材料迁移几个方面就我国黄酒生产中可能存在的质量安全问题及有害物质的控制进行分析,希望对我国黄酒产业的发展和产品质量控制提供帮助。

Safety Risk and Its Control of Yellow Rice Wine

Yellow rice wine, one kind of traditional wine with healthy function, is produced using rice and millet as raw materials and wheat koji and yeast as the fermentation agents. The brewing process includes rice soaking, steaming, primary fermentation, secondary fermentation, wine press, and filtration. With the development of economy, the yellow rice wine consumption market has grown fast and the quality and safety of yellow rice wine has obtained more and more attention. Based on the status quo of yellow wine production, the quality and safety problems and hazardous control technologies were summarized from the following aspects, such as raw materials, koji making, ethyl carbamate, higher alcohols, ranci-dity, precipitation, and packaging materials migration. This review will provide supports for the development of yellow rice wine industry.