不同原料糯米品种对绍兴黄酒品质的影响

doi:10.3969/j.issn.1004-1524.20221807

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (4): 773-779.DOI: 10.3969/j.issn.1004-1524.20221807

不同原料糯米品种对绍兴黄酒品质的影响

王卓权¹^,²(), 林祯芃¹^,², 陈旭东³, 钱斌⁴, 翟荣荣², 叶胜海², 叶靖², 巫明明², 朱国富², 张小明²^,^*()

1.浙江师范大学化学与生命科学学院,浙江金华 321004
2.浙江省农业科学院作物与核技术利用研究所,浙江杭州 310021
3.绍兴市农业科学研究院,浙江绍兴 312035
4.浙江古越龙山绍兴酒股份有限公司,浙江绍兴 312000

收稿日期:2022-12-18 出版日期:2024-04-25 发布日期:2024-04-29
作者简介:王卓权(1999—),女,浙江绍兴人,硕士研究生,主要从事种质资源鉴定研究。E-mail:wangzhuoquan2022@163.com
通讯作者: *张小明,E-mail: zhangxiaoming@zaas.ac.cn
基金资助:
浙江省重点研发计划项目(2021C02063-5);浙江省农业科学院与绍兴市人民政府共同推进乡村振兴战略合作项目

Effects of glutinous rice characteristics of different glutinous rice varieties on the quality of Shaoxing rice wine

WANG Zhuoquan¹^,²(), LIN Zhenpeng¹^,², CHEN Xudong³, QIAN Bin⁴, ZHAI Rongrong², YE Shenghai², YE Jing², WU Mingming², ZHU Guofu², ZHANG Xiaoming²^,^*()

1. College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, Zhejiang, China
2. Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
3. Shaoxing Academy of Agricultural Sciences, Shaoxing, 312035, Zhejiang, China
4. Zhejiang Guyue Longshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China

Received:2022-12-18 Online:2024-04-25 Published:2024-04-29
Contact: ZHANG Xiaoming

摘要/Abstract

摘要：

绍兴黄酒是中国黄酒品类中最具独特风味的黄酒,原料糯米品种对酿造的黄酒品质有着重要影响。文章阐述了不同糯稻品种的原料糯米总淀粉、直链淀粉、蛋白质、脂肪、矿质元素等含量及精白度、糊化温度、胶稠度等特性与绍兴黄酒的出酒率、香味、滋味及氨基酸、醇类、酚类含量、感官评价等品质性状的相关性,对绍兴黄酒酿造专用糯稻新品种定向选育、原料糯米的生产加工、黄酒品质提升等有一定的参考意义。

关键词: 绍兴黄酒, 酿造, 糯稻品种, 定向选育

Abstract:

Shaoxing rice wine is the most unique rice wine in China. In this paper, we summarized the correlations between the grain quality of glutinous rice varieties including total starch content, the contents of amylose, protein, fat, mineral elements, whiteness, gelatinization temperature, glue consistency and the quality of the Shaoxing rice wine including wine yield, aroma, taste, amino acid, alcohols, phenolic content, sensory evaluation and other quality characters. It has certain reference value for the directional breeding of new glutinous rice varieties for Shaoxing rice wine brewing, the production and processing of glutinous rice and the quality improvement of rice wine.

Key words: Shaoxing rice wine, brewing, glutinous rice varieties, directional breeding

中图分类号:

S511

王卓权, 林祯芃, 陈旭东, 钱斌, 翟荣荣, 叶胜海, 叶靖, 巫明明, 朱国富, 张小明. 不同原料糯米品种对绍兴黄酒品质的影响[J]. 浙江农业学报, 2024, 36(4): 773-779.

WANG Zhuoquan, LIN Zhenpeng, CHEN Xudong, QIAN Bin, ZHAI Rongrong, YE Shenghai, YE Jing, WU Mingming, ZHU Guofu, ZHANG Xiaoming. Effects of glutinous rice characteristics of different glutinous rice varieties on the quality of Shaoxing rice wine[J]. Acta Agriculturae Zhejiangensis, 2024, 36(4): 773-779.

图/表 1

参考文献 30

[1]	傅建伟. 江南: 绍酒多风姿醉美女儿红[J]. 中国酒, 2021(12): 26-39.
	FU J W. Jiangnan: Shao wine is more charming and drunk, and her daughter is red[J]. China Wine, 2021(12): 26-39. (in Chinese)
[2]	林文彪. 绍兴成为中国“黄酒之乡” 原因探析[J]. 绍兴文理学院学报(哲学社会科学版), 2001, 21(1): 12-16.
	LIN W B. Analysis on the reasons why Shaoxing became the “hometown of yellow rice wine” in China[J]. Journal of Shaoxing University, 2001, 21(1): 12-16. (in Chinese)
[3]	谢广发. 重振绍兴黄酒业任重道远[J]. 中国酿造, 2005, 24(5): 11-13, 29.
	XIE G F. Shoulder heavy responsibilities to develop vigorously Shaoxing rice wine industry[J]. China Brewing, 2005, 24(5): 11-13, 29. (in Chinese with English abstract)
[4]	周建弟, 赖敏辉, 应维茂, 等. 黄酒功能性成分与保健功能研究进展[J]. 酿酒, 2021, 48(5): 24-29.
	ZHOU J D, LAI M H, YING W M, et al. Research progress on functional components and health function of Huangjiu[J]. Liquor Making, 2021, 48(5): 24-29. (in Chinese with English abstract)
[5]	汪建国, 汪陆翔. 大米品种和品质与黄酒酿造关系的探讨[J]. 中国酿造, 2006, 25(9): 60-63.
	WANG J G, WANG L X. Discussion on the relationship between rice and rice wine brewing[J]. China Brewing, 2006, 25(9): 60-63. (in Chinese with English abstract)
[6]	毛青钟, 俞关松. 黄酒生产中不同品种米浸米特性的研究[J]. 酿酒, 2010, 37(4): 70-73.
	MAO Q Z, YU G S. Different varieties of Chinese rice wine production characteristics of rice-dip-meter[J]. Liquor Making, 2010, 37(4): 70-73. (in Chinese with English abstract)
[7]	刘路宏, 郭艳, 安明哲, 等. 酿酒用大米糊化效果的影响因素分析研究[J]. 酿酒科技, 2022(7): 17-21.
	LIU L H, GUO Y, AN M Z, et al. Analysis of factors influencing the gelatinization of liquor-making rice[J]. Liquor-Making Science & Technology, 2022(7): 17-21. (in Chinese with English abstract)
[8]	马凤莲, 裴亚琼, 宋晓燕, 等. 不同品种稻米淀粉的理化性质与链长分布关系研究[J]. 河南农业大学学报, 2017, 51(4): 566-571, 602.
	MA F L, PEI Y Q, SONG X Y, et al. Relationship between physicochemical properties and branch chain length distributions of different rice starches[J]. Journal of Henan Agricultural University, 2017, 51(4): 566-571, 602. (in Chinese with English abstract)
[9]	CAI J W, MAN J M, HUANG J, et al. Relationship between structure and functional properties of normal rice starches with different amylose contents[J]. Carbohydrate Polymers, 2015, 125: 35-44.
[10]	毛青钟, 俞关松, 陈坚刚. 不同产地黄酒用糯米发酵性能的研究[J]. 酿酒, 2013, 40(5): 60-62.
	MAO Q Z, YU G S, CHEN J G. Different origin Chinese rice wine with glutinous rice fermentation performance[J]. Liquor Making, 2013, 40(5): 60-62. (in Chinese with English abstract)
[11]	毛青钟, 孙国昌, 叶芙蓉, 等. 不同等级粳糯米对黄酒酿造的影响[J]. 酿酒, 2020, 47(5): 55-58.
	MAO Q Z, SUN G C, YE F R, et al. Effect of different grades of Japonica glutinous rice on huongjiu brewing[J]. Liquor Making, 2020, 47(5): 55-58. (in Chinese with English abstract)
[12]	荣智兴, 周建弟, 钱斌, 等. 大米精白度对黄酒主发酵阶段高级醇含量的影响[J]. 中国酿造, 2013, 32(1): 28-32.
	RONG Z X, ZHOU J D, QIAN B, et al. Effect of the polishing degree of rice on higher alcohols content during the main fermentation of Chinese rice wine[J]. China Brewing, 2013, 32(1): 28-32. (in Chinese with English abstract)
[13]	陈金斌, 芮鸿飞, 方佳宁, 等. 糯米蛋白质与黄酒氨基酸的相关性分析[J]. 酿酒科技, 2017(4): 51-56.
	CHEN J B, RUI H F, FANG J N, et al. Analysis of the correlations between amino acid content in yellow rice wine and protein content in glutinous rice[J]. Liquor-Making Science & Technology, 2017(4): 51-56. (in Chinese with English abstract)
[14]	熊燃. 黄酒原料米选择标准的初步研究[D]. 杭州: 浙江农林大学, 2015.
	XIONG R. Preliminary study on the selection criteria of raw materials for the Chinese rice wine[D]. Hangzhou: Zhejiang A & F University, 2015. (in Chinese with English abstract)
[15]	程秀秀. 黄酒组成成分与原料糯米营养成分的相关性研究[D]. 杭州: 浙江农林大学, 2014.
	CHENG X X. The correlation research between nutritional compositions in Chinese rice wine and components in raw material of glutinous rice[D]. Hangzhou: Zhejiang A & F University, 2014. (in Chinese with English abstract)
[16]	蔡乔宇. 黄酒酿造用米专用化评价体系构建[D]. 武汉: 武汉轻工大学, 2020.
	CAI Q Y. Construction of rice-specific evaluation system for brewing Huangjiu[D]. Wuhan: Wuhan Polytechnic University, 2020. (in Chinese with English abstract)
[17]	王建中, 沈金尧, 谢杏松, 等. 几个酿酒和特用优质糯稻品种(系)的米质及成酒指标分析[J]. 浙江农业科学, 1999, 40(2): 77-78.
	WANG J Z, SHEN J Y, XIE X S, et al. Analysis of rice quality and wine-making index of several high-quality glutinous rice varieties (lines) for brewing and special use[J]. Journal of Zhejiang Agricultural Sciences, 1999, 40(2): 77-78. (in Chinese)
[18]	王建中, 谢杏松, 刘明放. 绍兴优质酿酒用糯稻品种资源简评[J]. 作物品种资源, 1999(3): 18-19.
	WANG J Z, XIE X S, LIU M F. A brief comment on Shaoxing glutinous rice variety resources with high quality for brewing[J]. China Seed Industry, 1999(3): 18-19. (in Chinese)
[19]	沈德胜. 酒用早灿糯的品质分析和改良[D]. 杭州: 浙江大学, 2005.
	SHEN D S. Quality analysis and improving in early season indica glutinous rice for wine[D]. Hangzhou: Zhejiang University, 2005. (in Chinese with English abstract)
[20]	刘明放, 谢广发, 沈德胜, 等. 早籼糯酿制绍兴酒品种筛选试验[J]. 浙江农业科学, 2002, 43(5): 240-241.
	LIU M F, XIE G F, SHEN D S, et al. Screening test of Shaoxing wine varieties brewed by early indica glutinous rice[J]. Journal of Agricultural Science, 2002, 43(5): 240-241. (in Chinese)
[21]	王培璇, 毛健, 李晓钟, 等. 不同地区黄酒挥发性物质差异性分析[J]. 食品科学, 2014, 35(6): 83-89.
	WANG P X, MAO J, LI X Z, et al. Comparative analysis of volatile components of Chinese rice wines from different areas[J]. Food Science, 2014, 35(6): 83-89. (in Chinese with English abstract)
[22]	黄桂东, 彭家伟, 钟先锋, 等. 半干型绍兴黄酒中主要高级醇含量检测及其香气贡献分析[J]. 中国酿造, 2017, 36(10): 159-162.
	HUANG G D, PENG J W, ZHONG X F, et al. Main higher alcohol contents determination and aroma contribution analysis of semi-dry Shaoxing rice wine[J]. China Brewing, 2017, 36(10): 159-162. (in Chinese with English abstract)
[23]	毛青钟. 浅谈机械化黄酒中高级醇含量的控制[J]. 酿酒, 2000, 27(1): 51-52.
	MAO Q Z. Discussion on the control of higher alcohol content in mechanized yellow rice wine[J]. Liquor-Making, 2000, 27(1): 51-52. (in Chinese)
[24]	白卫东, 韩珍, 赵文红, 等. 客家黄酒中多酚类物质的研究[J]. 中国食品学报, 2013, 13(8): 261-267.
	BAI W D, HAN Z, ZHAO W H, et al. Study on the phenolic compounds in Hakka rice wine[J]. Journal of Chinese Institute of Food Science and Technology, 2013, 13(8): 261-267. (in Chinese with English abstract)
[25]	周建弟. 浅谈黄酒中的氨基酸及其含量的控制[J]. 酿酒科技, 2002(4): 73-74.
	ZHOU J D. Discussion on amino acid in yellow rice wine and controls on its content[J]. Liquor-making Science & Technology, 2002(4): 73-74. (in Chinese with English abstract)
[26]	郭壮, 李英, 潘婷, 等. 原料种类对米酒滋味品质影响的研究[J]. 中国酿造, 2016, 35(8): 100-103.
	GUO Z, LI Y, PAN T, et al. Effect of raw materials on taste quality of rice wine[J]. China Brewing, 2016, 35(8): 100-103. (in Chinese with English abstract)
[27]	谢静茹. 传统绍兴酒关键苦味物质及其影响因素研究[D]. 上海: 上海应用技术大学, 2021.
	XIE J R. Study on key bitter compounds and the influencing factors in trasitional Shaoxing-jiu[D]. Shanghai: Shanghai Institute of Technology, 2021. (in Chinese with English abstract)
[28]	芮鸿飞, 陈通, 叶敏倩, 等. 原料糯米蛋白含量对黄酒主要挥发性成分影响的主成分分析[J]. 食品科技, 2019, 44(10): 317-323.
	RUI H F, CHEN T, YE M Q, et al. Principal components analysis of volatile components of Chinese rice wine made from glutinous rice with different protein content[J]. Food Science and Technology, 2019, 44(10): 317-323. (in Chinese with English abstract)
[29]	韩惠敏, 李新生, 耿敬章, 等. 黄酒酿造原料及生产工艺研究现状与展望[J]. 生物资源, 2019, 41(1): 87-93.
	HAN H M, LI X S, GENG J Z, et al. Research status and prospects of Huangjiu brewing raw materials and production process[J]. Biotic Resources, 2019, 41(1): 87-93. (in Chinese with English abstract)
[30]	刘明放. 绍兴黄酒生产存在的问题及建立糯米基地的探讨[J]. 浙江农业科学, 2008, 49(3): 325-327.
	LIU M F. Problems in Shaoxing yellow rice wine production and discussion on establishing glutinous rice base[J]. Journal of Zhejiang Agricultural Sciences, 2008, 49(3): 325-327. (in Chinese)

稻米品质性状 Quality traits of rice	出酒率 Rate of alcohol production	香气 Aroma	有机酸总量 Total organic acid	感官评价 Sensory evaluation
水分Moisture	-0.330~0.224	-0.242~0.185	-0.082~0.230	-0.106~0.149
蛋白质含量Protein content	-0.260~-0.258	0.036~0.265	0.009~-0.098	0.154~0.465^*
脂肪含量Fat content	-0.356~-0.027	-0.300~-0.010	-0.205~0.239	-0.297~-0.005
总淀粉含量Total starch content	0.115~0.162	-0.192~-0.031	-0.212~0.089	0.014~0.434^*
直链淀粉含量Amylose content	-0.133~-0.240	-0.453^**~0.146	0.140
支链淀粉含量Amylopectin content	0.104~0.211	-0.070~0.391^**
矿质元素总量Total amount of mineral elements	-0.237~-0.051		0.449^**~-0.184	-0.132~0.163

稻米品质性状 Quality traits of rice	出酒率 Rate of alcohol production	香气 Aroma	有机酸总量 Total organic acid	感官评价 Sensory evaluation
水分Moisture	-0.330~0.224	-0.242~0.185	-0.082~0.230	-0.106~0.149
蛋白质含量Protein content	-0.260~-0.258	0.036~0.265	0.009~-0.098	0.154~0.465^*
脂肪含量Fat content	-0.356~-0.027	-0.300~-0.010	-0.205~0.239	-0.297~-0.005
总淀粉含量Total starch content	0.115~0.162	-0.192~-0.031	-0.212~0.089	0.014~0.434^*
直链淀粉含量Amylose content	-0.133~-0.240	-0.453^**~0.146	0.140
支链淀粉含量Amylopectin content	0.104~0.211	-0.070~0.391^**
矿质元素总量Total amount of mineral elements	-0.237~-0.051		0.449^**~-0.184	-0.132~0.163

不同原料糯米品种对绍兴黄酒品质的影响

Effects of glutinous rice characteristics of different glutinous rice varieties on the quality of Shaoxing rice wine

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 1

参考文献 30

相关文章 15

编辑推荐

Metrics

本文评价

[1]	董爱琴, 陈院华, 杨涛, 徐昌旭, 程丽群, 谢杰. 紫云英和石灰配施对水稻镉吸收的影响[J]. 浙江农业学报, 2024, 36(3): 600-612.
[2]	郑涵, 丁文金, 何招亮, 侯凡, 戴彬凤, 钟列权, 张海鹏, 杨勇. 穗分化期高温对水稻生长发育的影响及缓解措施研究进展[J]. 浙江农业学报, 2024, 36(2): 470-480.
[3]	罗英杰, 崔维军, 王忠华, 吴月燕, 林宏友, 周洁, 严成其, 王栩鸣. 水稻泛素连接酶D3与抗病相关蛋白VOZ2的互作分析[J]. 浙江农业学报, 2024, 36(1): 9-17.
[4]	张红梅, 王保君, 沈亚强, 程旺大. 浙北地区不同粒形优质粳稻产量和品质对播期调控的响应[J]. 浙江农业学报, 2023, 35(12): 2751-2762.
[5]	林小兵, 张鸿燕, 张秋梅, 周利军, 徐德胜, 郭乃嘉, 邱祥凤, 黄海平. 基于多指标的镉低积累水稻品种筛选[J]. 浙江农业学报, 2023, 35(11): 2507-2515.
[6]	朱雅婷, 倪远之, 张敏, 王振旗, 沈根祥, 黄娜. 不同秸秆还田量对上海地区稻田甲烷排放的影响[J]. 浙江农业学报, 2023, 35(10): 2436-2445.
[7]	王鑫彤, 万祖粱, 杨振中, 王国骄. 秸秆秋季湿耙还田对水稻不同生育时期叶片-土壤生态化学计量特征的影响[J]. 浙江农业学报, 2023, 35(6): 1243-1252.
[8]	张雪楠, 王乐乐, 钮铭轩, 詹妮, 任浩杰, 徐浩聪, 杨昆, 武立权, 柯健, 尤翠翠, 何海兵. 基于叶片反射光谱和叶绿素荧光估测水稻叶片含水量[J]. 浙江农业学报, 2023, 35(6): 1265-1277.
[9]	夏小东, 张晓波, 施勇烽, 许如根. 水稻致死突变体基因克隆与分子机制研究进展[J]. 浙江农业学报, 2023, 35(5): 1223-1234.
[10]	蒋莹莹, 张华, 雷志伟, 徐恒, 张恒, 朱英. 茉莉酸信号关键转录因子OsMYC2影响水稻愈伤诱导和分化的功能初探[J]. 浙江农业学报, 2023, 35(5): 973-982.
[11]	黄正, 张荣萍, 马鹏, 张琪, 周宁宁, 阿什日轨, 冯婷煜, 周林. 冬水田油菜秸秆还田和氮肥运筹对杂交稻干物质积累和产量的影响[J]. 浙江农业学报, 2023, 35(5): 983-991.
[12]	马义虎, 曾孝元, 何贤彪, 周奶弟, 陈剑. 浙东南地区优质稻产量与品质对不同播期气候因子的响应[J]. 浙江农业学报, 2023, 35(4): 736-751.
[13]	张斌, 冯晓庆, 郑芊, 陈稳, 滕杰. 抑制OsPUT5基因表达降低水稻低温抗性[J]. 浙江农业学报, 2023, 35(4): 780-788.
[14]	阮泽斌, 王兰鸽, 蓝王凯宁, 徐彦, 陈俊辉, 柳丹. 氮肥减量配施生物炭对水稻氮素吸收和土壤理化性质的影响[J]. 浙江农业学报, 2023, 35(2): 394-402.
[15]	伍少福, 倪元君, 詹丽钏, 彭璐, 吴英杰. 不同土壤调理剂对镉汞复合污染稻田安全生产和稻米铁锌含量的影响[J]. 浙江农业学报, 2023, 35(2): 417-424.