红曲发酵力测定方法的可行性研究
摘 要：红曲米是福建红曲黄酒酿制过程中重要的糖化发酵剂。发酵力是衡量酿造用红曲品质的一个重要指标。研究通过酒精测定法和二氧化碳失重法测定酿造用红曲的发酵力，以评价2种发酵力测定方法的可行性。结果表明，二氧化碳失重法更适合于红曲米发酵力的测定。研究还对福建省20个红曲米的发酵力进行了测定，结果表明用二氧化碳生成量能够很好地表征红曲米发酵力的强弱。红曲米发酵力测定方法可行性分析对红曲米相关标准的制定具有重要意义。
关键词：红曲米；发酵力；失重法
中图分类号 TS202.3 文献标识码 A 文章编号 1007-7731（2016）02-98-03
Feasibility Evaluation on the Determination Methods of Fermenting Power of Red Rice
Wang XingJin et al.
（Ningde Products Quality Inspection Institute，Ningde 352100，China）
Abstract：Red rice is used widely as important saccharification and fermentation agent to brew yellow wine.Fermenting power is one of the most significant physicochemical indexes when the quality of red rice is evaluated.In this study，the comparisons has been made between producing assays of alcohol strength and weight loss assays of carbon dioxide，which is aimed at evaluating the feasibility of two fermenting power detection methods.The results show that weight loss assays is suitable for the determination of red rice fermenting power.20 samples" ...
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