黑米甜酒酿发酵工艺及主要指标变化规律的研究  

Fermentation process of black rice sweet wine and the change rule of the main indices

作　　者：黄镭[1] 郑妍[1] 喻弘[1] 熊汉国[2] 

机构地区：[1]华中农业大学楚天学院,湖北武汉430205 [2]华中农业大学食品与科技学院,湖北武汉430205

出　　处：《中国酿造》2013年第7期86-88,共3页China Brewing

摘　　要：以黑米为主要原料,通过接种酒曲进行甜酒酿发酵,采用正交试验对黑米甜酒酿的发酵工艺进行优化,同时考察发酵过程中还原糖、酒精度和pH值的变化情况。结果表明,酒曲添加量为0.6%,发酵温度为30℃,发酵时间为72h,产品口感醇香、质地均一,酒液清澈,具有独特的风味。In this paper, the black rice sweet wine fermentation process was optimized by orthogonal experiment. The changes of the reducing sugar, alcohol of the wine and pH value of the wine were also studied. The results showed the best technological parameters of fermentation were as fol- lows： distiller＇ s yeast dosage 0.6%, fermentation temperature 30℃ and fermentation time 72h. Black rice sweet wine had better sweet and sour flavor, fuller smell and more clear juice.

关 键 词：黑米甜酒酿 发酵 变化规律 

分 类 号：TS262.4[轻工技术与工程—发酵工程]