两种工艺酿造的干型黄酒主要质量指标比较

为了探讨现代生物技术酿造黄酒改善品质的原因，以糯米为原料的传统工艺酿造干型黄酒与添加糯玉米为辅料的“四酶、二曲、一酵母”现代生物技术酿造干型黄酒为样品，从感官、常规理化指标、酸溶性蛋白质、氨基酸、多肽等多个方面进行比较．结果表明：与传统工艺黄酒相比，现代生物技术酿造黄酒的感观质量好，理化指标优，特别是酸溶性蛋白质含量和多肽含量分别偏高457．5mg／100mL（P〈0．01）和476．29mg／100mL（P〈0．01）．酒质差异的根本原因与酿造所使用的原料、酶制剂、微生物类群和过滤工艺等因素密切相关，现代工艺酿造黄酒有利于原料大分子物质的水解和风味代谢产物的形成．该研究为生物技术改造传统黄酒酿造工艺提供了试验依据．

Comparison of Main Quality of Dry Chinese Rice Wine between Modern and Traditional Brewing Process

In order to explore the reasons of quality improvement of Chinese rice wine with modern biotechnology brewing, they were compared that sensory qualities, conventional physical and chemical index, acid soluble protein content, free amino acid content,polypeptide content between the traditional technology of dry Chinese rice wine with glutinous rice as raw material and the modren technology of dry Chinese rice wine, which was brewed by four kinds of enzymes, two kinds of Qu and a kind of yeast with glutinous rice and wax corn as raw material. The results showed that sensory quality, physical and chemical index of yellow rice wine of modern biotechnology were better than them of traditional technology. Compared with traditional technology, acid soluble protein and polypeptide levels of yellow rice wine of modem biotechnology were respectively higher 457.5 mg/100mL（ P〈0.01 ） and 476. 29mg/100mL（P〈0.01 ）. Root cause of quality differences closely related with some factors, including the use of raw materials, enzymes, microorganisms and filtration process in the process of brewing. Chinese rice wine of modern technology brewing was more advantageous to hydrolysis of macromolecular substances from the raw materials and formation of metabolic products. The research can provide experimental basis for using biological technology to transform the traditional brewing process of Chinese rice wine.