| 绿茶对红曲黄酒酿造品质及寒热性影响研究 |
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| 引用本文： | 梁璋成,何志刚,刘淑梅,林晓姿,李维新.绿茶对红曲黄酒酿造品质及寒热性影响研究[J].茶叶科学,2016(3):293-300. |
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| 作者姓名： | 梁璋成 何志刚 刘淑梅 林晓姿 李维新 |
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| 作者单位： | 1. 福建省农业科学院农业工程技术研究所，福建 福州，350003; 福建省农产品 食品 加工重点实验室，福建 福州，350003;2. 福建省农业科学院农业工程技术研究所，福建 福州，350003 |
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| 基金项目： | 福建省属公益类科研院所基本科研专项(2014R1015-10)，福建省农业科学院科技创新团队建设基金(No. CXTD-2-1319)。 |
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| 摘 要： | 为降低红曲黄酒的热性,在传统红曲黄酒酿造工艺基础上引入绿茶共发酵技术,研究其对红曲黄酒酿造品质及寒热性的影响。结果表明,在落缸时添加绿茶共发酵可丰富红曲黄酒的风味,抑制红曲黄酒的酸化,降低红曲黄酒的热性。绿茶的适宜添加量为1.0‰,发酵后的黄酒出酒率为传统黄酒的1.12倍,总酸含量降低9.65%,总酚含量提高13.3%,寒热指数下降43.09%,差异均达极显著水平(P0.01)。酿造的红曲黄酒新产品物性温和、口感酸涩适中、酒香茶香协调,且不失红曲黄酒典型性风格。该研究为研发温和型红曲黄酒新产品提供了理论依据和技术支持。
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| 关 键 词： | 红曲黄酒 绿茶 寒热性 风味 抑制酸化 |
Effects of Green Tea on the Quality and Cold-hot Natures of Hongqu Glutinous Rice Wine during Fermentation |
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| LIANG Zhangcheng,HE Zhigang,LIU Shumei,LIN Xiaozi,LI Weixin.Effects of Green Tea on the Quality and Cold-hot Natures of Hongqu Glutinous Rice Wine during Fermentation[J].Journal of Tea Science,2016(3):293-300. |
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| Authors: | LIANG Zhangcheng HE Zhigang LIU Shumei LIN Xiaozi LI Weixin |
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| Abstract: | In order to provide theoretical basis and technical support to reduce the hot nature of Hongqu glutinous rice wine, effects of green tea on quality and cold-hot natures of Hongqu glutinous rice wine during fermentation were studied. The results showed that the flavor was improved, the acidification was inhibited, the hot nature was reduced by adding green tea during fermentation. The most suitable content of green tea was 1.0‰. The liquor yield of tea rice wine increased by 12%. The total acid content was reduced by 9.65%. The total phenol content was increased by 13.3%, and the cold-hot index was reduced by 43.09% as compared with the traditional Hongqu glutinous rice wine. The produced tea rice wine had the mild nature, suitable taste, the coordinated aroma and the typical flavor of rice wine, which was an essential basis for further research. |
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| Keywords: | Hongqu glutinous rice wine green tea cold-hot natures flavor inhibit acidification |
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