纯麦酒发酵工艺优化及理化性质测定

以萌发麦芽为原料，采用半固态发酵技术酿造纯麦酒，并进行工艺优化及理化性质测定。设计单因素实验研究发酵过程中发酵时间、酒曲接种量以及糖化酶添加量对纯麦酒酒精含量的影响，并确定最佳单因素实验条件。在单因素实验结果的基础上，进行正交试验的设计，确定最佳工艺组合为发酵时间为4 d、酒曲接种量为2‰、糖化酶添加量为2%。在此条件下，所得纯麦酒酒精度为10.6%vol±0.3%vol，总酚含量为1.159±0.066 g/L，蛋白质含量为209.568±19.178 mg/L，总酸含量为6.4±0.2 g/L，还原糖含量为8.409±0.021 g/L，对羟基自由基的清除率可达86.75%±1.42%，总还原能力可达1.842±0.004。正交试验方差分析结果表明发酵时间与糖化酶添加量两个因素对于纯麦酒的酒精度影响显著（P<0.05），而接种量对纯麦酒酒精度的影响并不显著（P>0.05）。试验结果为纯麦酒的生产开发提供理论依据。

Optimization of Fermentation Technology and Determination of Physicochemical Properties of Pure Malt Wine

Pure malt wine was brewed from germinated malt by semi-solid fermentation technology,and the process optimization and physicochemical properties were determined.The single factor experiment was designed to study the effects of fermentation time,inoculation amount of koji and addition amount of glucoamylase on the alcohol content of pure malt wine,and to determine the best single factor.The experimental conditions were studied after the single factor level determination,meanwhile the orthogonal design was carried out,and the optimal combination was determined as follows:fermentation time of 4 d,inoculation amount of 2‰koji and addition amount of 2%glucoamylase.Under these conditions,the alcohol content of pure malt wine was 10.6%vol±0.3%vol,the total phenol content was 1.159±0.066 g/L,the protein content was 209.568±19.178 mg/L,the total acid content was 6.4±0.2 g/L,reducing sugar content was 8.409±0.021 g/L,the scavenging rate of hydroxyl radical was 86.75%±1.42%,and the total reduction capacity could reach 1.842±0.004.Through the analysis of variance of orthogonal experiment,it was concluded that fermentation time and glucoamylase dosage had significant effect on the alcohol content of pure malt wine(P<0.05),while inoculation amount had no significant effect on the alcohol content of pure malt wine(P>0.05).The results would provide a theoretical basis for the production and development of pure malt wine.