为研究不同大米对酿造香醋品质的影响,分别以糯米和粳米为原料,采用传统镇江香醋酿制技艺,对酿造过程中酒醪和醋卤的基本理化指标、有机酸、游离氨基酸和酯类物质差异性进行分析,并对酿造香醋中挥发性风味物质进行定量分析。结果表明,在香醋酿造过程中的基本理化指标和有机酸差异性较小,游离氨基酸具有一定的差异,酯类物质差异较大;糯米制备的酒醪和醋卤香气更突出,尤其是酒醪呈现出浓郁的香气;糯米香醋中挥发性风味物质共检测出60种,比粳米香醋多14种,总挥发性风味物质含量为粳米香醋的1.5倍。不同种类的大米对酿造香醋品质具有重要影响,传统镇江香醋酿制技艺虽适用于以粳米为原料的香醋酿造,但整体风味品质以糯米香醋为最佳。
The effect of different rice on the quality of brewing aromatic vinegar was studied. Using glutinous rice and japonica rice as raw materials, the vinegar was brewed by the traditional technology of Zhenjiang aromatic vinegar. The physicochemical index of the wine mash and vinegar liquid, organic acid, free amino acid and volatile flavor compounds were analyzed. There was a significant difference on ester matter, and a certain difference was shown among free amino acids using different rice. However, there was little difference among physicochemical index and organic acid. For the flavor of the wine mash and vinegar liquid, glutinous rice vinegar was better, especially for the wine mash. Totally 60 kinds of volatile flavor compounds were detected in glutinous rice vinegar. Meanwhile, glutinous rice vinegar has 14 kinds of volatile flavor compounds more than that of the japonica rice vinegar. The content of total volatile flavor compounds of glutinous rice vinegar was 1.5 times that of japonica rice. Overall, different kinds of rice have a significant influence on the quality of brewing aromatic vinegar. Although the traditional technology is suitable for the vinegar brewed with japonica rice, the overall flavor of glutinous rice vinegar is better.
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