青稞干黄酒传统发酵工艺研究

以青稞为原料，通过单因素试验研究了酒药用量、麦曲用量、发酵温度、冲缸加水比、主发酵时间对青稞干黄酒传统发酵的影响，并以酒精度为响应值，采用响应面法对青稞干黄酒传统发酵工艺进行优化。结果表明，当酒药用量为0.6%、麦曲用量为6.6%、发酵温度为29 ℃、冲缸加水比为2 mL/g、主发酵时间为8 d时，其酒精度最高为9.56%vol。所得产品色香味俱佳，具有青稞干黄酒独特的风味。

Traditional fermentation technology of highland barley dry Huangjiu

Using highland barley as raw materials, the effects of Jiuyao addition, wheat starter addition, fermentation temperature, cylinder water addition ratio, fermentation time on traditional fermentation of highland barley dry Huangjiu fermentation were studied by single factor experiments. Using alcohol content as the response value, the traditional fermentation conditions of the highland barley dry Huangjiu was optimized by response surface methodology. The results indicated under the condition of Jiuyao 0.6%, wheat starter 6.6%, fermentation temperature 29 ℃, cylinder water addition 2 ml/g of raw material, fermentation time 8 d, the alcohol content was the highest 9.56%vol, the product had good color, aroma and unique taste of dry highland barley wine.