| 渝香糯1号甜酒酿发酵工艺参数的研究 |
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| 引用本文： | 任道群,徐富贤,唐玉明,熊洪,刘茂柯,姚万春.渝香糯1号甜酒酿发酵工艺参数的研究[J].中国酿造,2015,34(5):161. |
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| 作者姓名： | 任道群 徐富贤 唐玉明 熊洪 刘茂柯 姚万春 |
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| 作者单位： | 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 |
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| 基金项目： | 四川省财政创新能力提升工程专项基金 |
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| 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 mL，糖度为27.75 g/100 g。
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| 关 键 词： | 糯稻 甜酒酿 发酵工艺参数 |
Research on fermentation parameters of Chinese sweet rice wine with glutinous rice Yuxiangnuo No.1 |
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| REN Daoqun,XU Fuxian,TANG Yuming,XIONG Hong,LIU Maoke,YAO Wanchun.Research on fermentation parameters of Chinese sweet rice wine with glutinous rice Yuxiangnuo No.1[J].China Brewing,2015,34(5):161. |
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| Authors: | REN Daoqun XU Fuxian TANG Yuming XIONG Hong LIU Maoke YAO Wanchun |
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| Affiliation: | 1.Rice & Sorghum Research Institute, Sichuan Academy of Agriculture Science, Luzhou 646000, China;
2.Luzhou Liquor-making Science Research Instiute, Luzhou 646000, China |
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| Abstract: | 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 min, fermentation temperature 35 ℃, time 50 h and inoculum 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. |
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| Keywords: | glutinous rice sweet rice wine fermentation parameter |
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