渝香糯1号甜酒酿发酵工艺参数的研究  

Research on fermentation parameters of Chinese sweet rice wine with glutinous rice Yuxiangnuo No.1

作　　者：任道群[1,2] 徐富贤[1] 唐玉明[1,2] 熊洪[1] 刘茂柯[1,2] 姚万春[1,2] 

机构地区：[1]四川省农业科学院水稻高粱研究所,四川泸州646000 [2]泸州市酿酒科学研究所,四川泸州646000

出　　处：《中国酿造》2015年第5期161-163,共3页China Brewing

基　　金：四川省财政创新能力提升工程专项基金(2013xxxk-018)

摘　　要：对渝香糯1号甜酒酿发酵工艺参数进行了研究。结果显示,渝香糯1号甜酒酿的最佳发酵工艺参数为浸泡温度25℃、浸泡时间12 h、蒸煮时间70 min、发酵温度35℃、发酵时间50 h、接种量0.4%。在此最佳发酵条件下,甜酒酿的感官评分为95分,酸度为0.48 g/100 m L,糖度为27.75 g/100 g。The fermentation parameters of Chinese sweet rice wine with glutinous rice Yuxiangnuo No. 1 were studied, and results showed that the optimal conditions were soaking temperature 25 ℃, soaking time 12 h, cooking time 70 rain, fermentation temperature 35 ℃, time 50 h and inocu- lum 0.4%. Under these conditions, the sensory evaluation score of the sweet rice wine was 95, acidity was 0.48 g/100 ml, and the sugar content was 27.75 g/100 g.

关 键 词：糯稻 甜酒酿 发酵工艺参数 

分 类 号：TS261.9[轻工技术与工程—发酵工程]