Position: Home > Articles > Study on the Brewing Techniques of Glutinous Rice Wine
Journal of Anhui Agricultural Sciences
2011,39
(15)
327-329+338
糯米甜酒酿造工艺的研究
作 者：
刘妲;伍时华;黄瑶;郑江
单 位：
广西工学院生物与化学工程系
关键词：
大糯;糯米甜酒;酿造;优化;正交法
摘 要：
[目的]研究糯米甜酒酿造的最佳工艺参数。[方法]以广西产大糯为原料,用糯米甜酒酿造的传统方法,通过正交试验,考察了发酵温度、加曲量、发酵时间、料水比4个因素对糯米甜酒感官、产酒量和酒精度的影响。[结果]各因素对糯米甜酒口感影响为发酵温度>发酵时间>料水比>加曲量;各因素对糯米甜酒产酒量影响为料水比>发酵温度>加曲量>发酵时间;各因素对糯米甜酒酒精度影响为发酵时间>加曲量>料水比>发酵温度。通过正交试验、综合平衡分析得出最佳酿造参数组合:发酵温度为30℃,加曲量为0.5%,发酵时间为4 d,料水比为1∶0.8。[结论]为糯米甜酒大规模生产提供理论依据。
译 名：
Study on the Brewing Techniques of Glutinous Rice Wine
作 者：
LIU Da et al(Department of Biological and Chenical Engineering,Guangxi University of Technology,Liuzhou,Guangxi 545006)
关键词：
Round-grain glutinous rice;Glutinous rice wine;Brewing;optimization;Orthogonal method
摘 要：
[Objective] The aim of the study was to seek a good anesthetic to brewing of the glutinous rice wine.[Method] With the traditional method with emphasis on using the round-grain glutinous rice(Guangxi cultivar) as raw material.The orthogonal method was employed as the experimental design method for the optimization process parameters including fermentation temperature,inoculation size,fermentation time and the ratio of rice to water.[Result]The results showed that the effects of process parameters on the sensory evaluation,volume of production and alcohol content were fermentation temperature> fermentation time> the ratio of rice to water > inoculation size,the ratio of rice to water > fermentation temperature > inoculation size > fermentation time,and fermentation time > inoculation size > the ratio of rice to water > fermentation temperature,respectively.The results also suggested that the optimal performance for brewing of glutinous rice wine was achieved under the conditions of the 1∶ 0.8 ratio of rice to water,0.5%(W/W)of inoculation level and fermentation at 30 ℃ for 4 days.[Conclusion] The study provided theoretical basis for large-scale production of glutinous rice wine.
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