不同工艺条件对米酒酸甜度及酒精度的影响  

Sweet and Sour Degrees and Liquor Precision of Rice Wine Affected by Fermentation Conditions

作　　者：谢天[1] 谢地[1] 王兆成[1] 傅强 

机构地区：[1]安徽农业大学林学与园林学院,安徽合肥230036 [2]合肥德铭电子有限公司,安徽合肥230031

出　　处：《安徽农业科学》2015年第18期303-305,共3页Journal of Anhui Agricultural Sciences

基　　金：DVL酒宝试验研究课题

摘　　要：[目的]研究甜酒酿发酵过程中化学成分的变化规律,考察不同发酵条件对米酒酸甜度及酒精度的影响。[方法]试验以徽王长糯米、普通长糯米、圆糯米3种糯米为原料,以石台县高路亭酒曲、青阳县酒曲2种酒曲,在25、30、32、35℃4种温度条件进行试验,对比分析各组处理所酿制米酒的p H、糖度以及酒精度等指标。[结果]试验表明,甜酒酿发酵参数的最佳工艺配置为使用圆糯米和高路亭酒曲,在32℃发酵温度条件下发酵68 h。该条件下酒酿酸甜适中、酒香浓郁、口感醇滑、无怪异气味、色泽澄清。[结论]研究可为生产质量稳定、品质优良的米酒产品提供技术参考。[ Objective ] To study variation law of chemical compositions in fermentation process of rice wine, and investigate effects of different fermentation conditions on sweet and sour degrees and liquor precision. [ Method ] With Oryza Sativa ssp. Indica in HUIWANG, Oryza Sativa ssp. Indica, Oryza sativa Japonica, Oryza sativa L. as raw materials, using Gaoluting and Qingyang two yeasts, the experiments were conduc- ted under 25, 30, 32, 35 ℃, the indexes of pH, sweet and alcohol degree were compared and analyzed. [ Result] The results indicated that the optimal conditions were as follows： round glutinous rice with Gaoluting koji, and under 32 ℃ fermentating 68 hours. In this condition, the rice wine taste good and with nice smell and collar. [ Conclusion ] The study can provide technical reference for producing stable quality, high quality rice wine.

关 键 词：糯米种类 酒曲种类 酿酒温度 酸甜度 酒精度 

分 类 号：S188[农业科学—农业基础科学] TS201[轻工技术与工程—食品科学]