【摘要】 黄酒酒性柔顺 ,酒体丰满 ,酒味醇厚 ,营养丰富 ,黄酒的色、香、味成分来源于 :①带色素因原料、用曲、麦曲中添加的焦糖量、陈化时间不同而异及化学反应而呈色 ;②香来源于原料、麦曲、生产工艺及贮存发生的反应中 ;③味的形成及来源于未完全发酵的残糖和糊精、脂肪水解产生的甘油、蛋白质产生的氨基酸、酸和鲜味物质。更多还原

【Abstract】 Yellow rice wine has characteristics of soft and full-bodied taste and abundant nutrition. The sources of color components, aroma components and taste components in yellow rice wine are as the following: 1. The color formed by chemical actions varies according to the raw materials, koji species, caramel additive level in malt koji and the aging length. 2. The aroma components come from the raw materials and malt and the aroma is formed during production and storage. 3. The taste components comes from incomplete fermented residual sugar and dextrine, glycerin by fat splitting, amino acid by protein, acid and delicate flavour materials.更多还原