糯米-黑米混合甜酒发酵工艺研究

以糯米、黑米为主要原料,通过接种酒曲进行混合甜酒发酵,选取黑米和糯米的比例、酒曲添加量、发酵时间、发酵温度,采用单因素试验和正交试验对混合甜酒的发酵工艺进行优化。结果表明,最佳发酵条件为黑米与糯米的比例1∶5,酒曲添加量0.8%,发酵温度25℃,发酵时间32 h,此条件下所得的产品口感细腻醇甜,色泽晶莹,黑亮,酒香柔和。

Fermentation technology of glutinous rice-black rice sweet wine

Taking glutinous rice and black rice as main materials, sweet rice wine was fermented by inoculating koji. Using glutinous rice and black rice ratio, koji addition, fermentation time as well as fermentation temperature as factors, through single factor and orthogonal experiment, the optimal technological parameters of fermentation were determined as follows： black rice and glutinous rice ratio 1∶5, koji addition 0.8%, temperature25 ℃, and time 32 h. Under this condition, the product had better sweet and sour flavor, bright color and gentle aroma.