低醇复合米酒发酵工艺优化

以黑糯米、血糯米、黑糯玉米为原料开发一种新型低醇复合米酒，以总糖、还原糖、总酸、酒精度及感官评分为评价指标，研究物料比、酒曲添加量、发酵温度和发酵时间对低醇复合米酒品质的影响；在单因素试验基础上，利用响应面法优化米酒的发酵工艺。结果表明，低醇复合米酒最佳发酵工艺为：黑糯米∶血糯米∶黑糯玉米（质量比）37∶40∶23、酒曲添加量0.45%、发酵温度28 ℃、发酵时间48 h。在此优化条件下，低醇复合米酒感官评分为93分；总酸含量为10.82 g/kg，总糖含量为28.74 g/100 g，酒精度为0.91%vol，花色苷含量为247.4 mg/kg。低醇复合米酒口感酸甜、风味独特、色泽清亮、呈宝石红、酒精含量微少，具有良好开发应用前景。

Optimization of fermentation process of low-alcohol compound rice wine

A new low-alcohol compound rice wine was developed using black glutinous rice, red glutinous rice and black glutinous maize as raw materials. Based on the evaluation indexes of total sugar, reducing sugar, total acid, alcohol content and sensory score, the effects of material ratio, Jiuqu addition, fermentation temperature and time on the quality of low-alcohol compound rice wine were studied. On the basis of single factor tests, the fermentation process of the rice wine was optimized by response surface methodology. The results showed that the optimal fermentation process for the low-alcohol compound rice wine was black glutinous rice∶red glutinous rice∶black glutinous maize (mass ratio) 37∶40∶23, Jiuqu addition 0.45%, fermentation temperature 28 ℃, and time 48 h. Under the optimal conditions, the sensory score of the rice wine was 93, and the total acid, total sugar, alcohol and anthocyanin content were 10.82 g/kg, 28.74 g/100 g, 0.91%vol and 247.4 mg/kg, respectively. The low-alcohol compound rice wine was with sweet and sour taste, unique flavor, bright and ruby red color, and low alcohol content, which had good development and application prospects.