黑糯米葛根酒的研制开发

探索了黑糯米葛根酒的酿造工艺,并对成品酒成分进行分析与检测。采用黄酒酿造工艺,以黑糯米、葛根为原料,按优质黑糯米与鲜葛根重量以2∶1配料,酒药用量为总量的2%,温度30℃,二次补料发酵36h,18℃以下后酵20d左右。结合葛根自身特性,发酵前添加少量淀粉酶、糖化酶对葛根进行一系列优化处理,加速微生物发酵作用,使黑糯米、葛根中黄酮等有益物质充分溶解在发酵酒液里面,研制出酒味爽口、独特、无异味,并含有一定黄酮物质的黑糯米葛根酒。

The Research of Black Glutinous Rice and Radix Puerariae Wine Processes Craft

This article explored the black glutinous rice Kudzu root liquor to brew the craft, and to became the wine-tasting ingredient to carry on the analysis and the examination.Uses the yellow wine to brew the craft, take the black glutinous rice, the Kudzu root as raw material, according to the high quality black glutinous flee and the fresh Kudzu root weight take 2：1 ingredien4 the yeast amount used as the total quantity 2%, the temperature 30℃, after two times makes up the material to ferment 36h,18℃ below the yeast about 20 days. Union Kudzu root own characteristic, before the fermentation increases the few amylases, the maltogenic amylase carries on a series of optimized processing to the Kudzu roo4 the acceleration microorganism fermentation, causes in the black glutinous rice, the Kudzu root the flavanone and so on the beneficial material full dissolution inside the fermented alcohol fluid, develops the wine taste tastily, unique, does not have the unusual smell, and includes certain flavanone material black glutinous rice Kudzu root liquor.